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Poorman's Jambalaya

This is one of my favorite Jambalays recipes. Easily replace the meat with 4 cups of fresh or frozen cut vegetables - fronzen spinach works particularly well. I find it's better sometimes to stir in the vegetables towards the end of the rice cooking in order to not overcook the veggies.
Servings 4

Ingredients

Seasoning Mix

  • 4 small whole bay leaves
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground red pepper preferably cayenne
  • 1 teaspoon gumbo file file powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves

Jamabalaya

  • 4 tablespoons butter
  • 6 ounces tasso or other smoked ham diced about 1 1/2 cups
  • 6 ounces andouille smoked sausage diced about 1 heaping cup
  • 4 cups fresh or frozen vegetables for vegetarian version
  • 1 1/2 cups chopped onions
  • 1 1/2 cup cups chopped celery
  • 1 cup chopped green bell peppers
  • 1 1/2 teaspoons minced garlic
  • 2 cups uncooked rice
  • 4 cups basic beef pork or chicken stock

Instructions

  1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. 

    In a large heavy skillet, melt the margarine over high heat. Add the tasso and andouille if using; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping, the pan bottom well. 

    Stir in the rice and cook 5 minutes, stirring and scraping pan bottom occasionally. 

    Add the stock, stirring well. Bring mixture to a boil;reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. 

    Stir in vegetables at appropriate time in order to not overcook.