Best 4 Poormans Jambalaya Recipes

Poorman's Jambalaya is a delightful and flavorful dish that brings the essence of Cajun cuisine to your kitchen without breaking the bank. Originating from the humble kitchens of Louisiana, this dish is a testament to the creativity and resourcefulness of cooks who transformed simple ingredients into a hearty and satisfying meal. Made with pantry staples like rice, vegetables, and protein, this jambalaya is a budget-friendly option that delivers big on taste. Whether you're a seasoned cook or a beginner looking for an easy and delicious recipe, this Poormans Jambalaya will be a welcome addition to your culinary repertoire.

Let's cook with our recipes!

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.

POOR MAN'S SANDWICH

Poor Man's Sandwich image

I don't know why it is called 'Poor-Man Sandwich'. But I do know it is a long time family recipe that tastes GREAT!!. It may sound strange, however you have to try it to understand what it is. Enjoy!!!!

Provided by NENAH25

Categories Main Dish Recipes Sandwich Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 ½ tablespoons creamy peanut butter
2 slices whole wheat bread
6 slices dill pickle
1 tablespoon thinly sliced onion
2 teaspoons mayonnaise

Steps:

Spread peanut butter onto one slice of the bread. Place pickle slices and onion slices onto the peanut butter. Spread mayonnaise onto the other slice of bread, and place on top of the other piece of bread.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 31.2 g, Cholesterol 3.5 mg, Fat 21.6 g, Fiber 6 g, Protein 13.9 g, SaturatedFat 4.1 g, Sodium 971.1 mg, Sugar 6.4 g

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.

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.

Tips:

Use affordable ingredients like chicken thighs, vegetables, and canned tomatoes to keep the cost down.
Add Cajun seasoning, garlic, and onions for a classic jambalaya flavor.
Use chicken broth instead of water for a richer flavor.
Don't overcrowd the pot when cooking the rice; otherwise, it will become mushy.
If you don't have a Dutch oven, use a large pot with a tight-fitting lid.
Serve jambalaya with hot sauce, green onions, and chopped parsley for a complete meal.

Conclusion:

This Poor Man's Jambalaya is a delicious and affordable meal that can be easily made in one pot. It's a great way to use up leftover chicken or sausage, and it's also a good option for a quick and easy weeknight meal. With its bold flavors and hearty ingredients, this jambalaya is sure to be a hit with your family and friends.