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Poorman's Jambalaya (Riff from Paul Prudhommes)

Different than the others, the spice mix really makes it work. I often add spinach to the mix when in Norway.

Ingredients

Seasoning Mix

  • 4 small 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 (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves

Jambalaya

  • 4 tablespoons butter
  • 1 1/2 cups onions chopped
  • 1 1/2 cups celery chopped
  • 1 cup bell pepper chopped
  • 1 1/2 teaspoons minced garlic
  • 2 cups uncooked rice preferably converted
  • 4 cups beef stock or 4 cups chicken stock if not salt-free, adjust salt

Meat Version

  • 6 ounces tasso about 1 1/2 cups or 6 ounces other smoked ham, diced
  • 6 ounces smoked andouille sausages about 1 heaping cup or 6 ounces kielbasa, diced

Veg Version

  • 2-3 cups fresh or frozen vegetables – broccoli paprika, bell peppers, spinach, carrots, corn etc….

Instructions

Seasoning Mix:

  1. Combine all the ingredients in a small bowl and set aside.

Jambalaya:

  1. Use a large, heavy pot, cast iron is best; over high heat melt butter.
  2. Add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
  3. Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
  4. Stir in rice and cook 5 minutes, again scraping the pan bottom often.
  5. Add stock and vegetables.
  6. Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, adding water as necessary until rice is tender but still a bit crunchy or as you prefer.
  7. Remove bay leaves and serve.