| 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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