| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun | 4 | Servings |
INGREDIENTS
| Seasoning mix | ||
| 4 | Whole bay leaves (small) | |
| 1 | ts | Salt |
| 1 | ts | White pepper |
| 1 | ts | Dry mustard |
| 1 | ts | Ground red pepper (cayenne) |
| 1 | ts | Gumbo file (file powder), op tional |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Dried thyme leaves |
| 4 | tb | Margerine |
| 6 | oz | Tasso (prerred) or other smo ked ham, diced |
| 6 | oz | Andouille smoke sausage (pre ferred) or kielbasa |
| 1 1/2 | c | Chopped onions |
| 1 1/2 | c | Chopped celery |
| 1 | c | Chopped green bell peppers |
| 1 1/2 | ts | Minced garlic |
| 2 | c | Uncooked rice (converted) |
| 4 | c | Basic beef, pork or chicken stock |
INSTRUCTIONS
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a large heavy skillet (preferably cast iron), melt the margarine over high heat. Add the tasso and andouille; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until brown, about 10-12 minutes, stirring occasionally and scrapin the pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove the bay leaves and serve immediately. To serve as a main course, spoon 2 cups Jambalaya onto each heated serving plate; for appetizer serve 1 cup. Source: Paul Prudhomme's Louisiana Kitchen
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