Best 4 Paul Prudhommes Poormans Jambalaya Recipes

Welcome to the culinary journey of discovering the flavors of Paul Prudhomme's Poor Man's Jambalaya! This classic Cajun dish is a perfect blend of hearty ingredients, bold spices, and authentic Louisiana flavors. Whether you're a seasoned cook looking for a new recipe or a beginner seeking an introduction to Cajun cuisine, this article will guide you through the steps of creating a savory and satisfying Poor Man's Jambalaya.

Let's cook with our recipes!

PAUL PRUDHOMME'S CHICKEN AND TASSO JAMBALAYA

Paul Prudhomme's Chicken and Tasso Jambalaya image

Paul Prudhomme's Chicken and Tasso Jambalaya is a classic cajun dish that is a must make for Mardi Gras. The tasso ham adds wonderful flavor and spice.

Provided by Christin Mahrlig

Categories Main Dish

Time 1h20m

Number Of Ingredients 18

Ingredients

2 bay leaves
1 /2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons butter
1/2 pound chopped tasso ham
4 boneless, skinless chicken thighs, (cut into bite-sized pieces)
1 cup chopped onion, (divided)
1 cup chopped celery, (divided)
1 cup chopped green bell pepper, (divided)
1 tablespoon minced garlic
1/2 cup tomato sauce
1 914-ounce) can diced tomatoes, drained
2 1/2 cups chicken stock
1 1/2 cups long grain rice, (uncooked)

Steps:

Combine first 7 ingredients in a small bowl. Set aside.
Preheat oven to 350 degrees.
In a Dutch oven, melt butter over medium-high heat. Add tasso and cook for 2 to 3 minutes.
Add chicken and cook for 3 to 5 minutes, stirring often. Add seasoning mix and half the onion, celery, and green pepper. Cook, stirring often, for 5 minutes.
Add garlic and cook 2 more minutes. Stir in tomato sauce, diced tomatoes, remaining onion, celery, and green pepper.
Add chicken stock and rice and stir to mix. Transfer mixture to 9-inch baking dish. Bake uncovered for 60 minutes. Stir well and remove bay leaves.

POORMAN'S JAMBALAYA

POORMAN'S JAMBALAYA image

Yield 4 main course

Number Of Ingredients 19

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
4 tablespoons margarine
6 ounces tasso or other smoked ham, Cure 81, diced about 1 1/2 cups
6 ounces andouille smoked sausage diced, about 1 heaping cup
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

Steps:

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; 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 occaionally. 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. Meanwhile, heat the serving plates in a 250 oven. Remove bay leaves and serve immediately.

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA

Paul Prudhomme's Poorman's Jambalaya image

Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.

Provided by sugarpea

Categories White Rice

Time 1h10m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 18

Ingredients

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
4 tablespoons margarine
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
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)

Steps:

Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
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.
Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

POORMAN'S JAMBALAYA

Poorman's Jambalaya image

This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you can't find Andouille sausage you can substitue spicy and/or smoked sausage, such as kielbasa. Prep time does not include chopping vegetables or mixing the season mix.

Provided by Anita Harris

Categories Cajun

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

4 small whole bay leaves
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 teaspoon garlic powder
4 tablespoons butter or 4 tablespoons margarine
1 1/2 cups boneless skinless chicken breasts (cut into chunks)
2 cups andouille sausages, cut into chunks
1 1/2 cups diced onions
1 1/2 cups diced celery
1 cup green bell pepper, diced
1 cup converted rice, uncooked
4 cups chicken broth

Steps:

Thoroughly combine season mix ingredients in a small bowl and set aside.
In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
Add onion, celery, bell pepper and season mix.
Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
Stir in rice and cook 2 minutes, stirring well.
Add the chicken broth, stir well.
Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
Remove bay leaves and serve.
NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.

Tips:

Use a heavy-bottomed pot or Dutch oven to cook the jambalaya. This will help to evenly distribute the heat and prevent the food from sticking.
Brown the meat well before adding the other ingredients. This will help to develop the flavor of the dish.
Add the vegetables and cook until they are tender but still have a bit of crunch. This will help to keep them from becoming mushy.
Use a good quality chicken broth. This will help to give the jambalaya a rich, flavorful base.
Season the jambalaya well with salt, pepper, and cayenne pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
Let the jambalaya cook for at least 30 minutes, or until the rice is tender and the sauce has thickened. This will help to develop the flavors of the dish.
Serve the jambalaya with your favorite toppings, such as green onions, chopped tomatoes, or grated cheese.

Conclusion:

Paul Prudhomme's Poor Man's Jambalaya is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients that are typically found in most kitchens, and it can be tailored to your own taste preferences. Whether you like your jambalaya spicy or mild, with chicken or sausage, or with a variety of vegetables, this recipe is sure to please. So next time you are looking for a quick and easy meal that is also delicious and satisfying, give Paul Prudhomme's Poor Man's Jambalaya a try.