Best 3 Poormans Jambalaya Recipes

**Jambalaya: A Flavorful Fusion of Cajun and Creole Cuisine**

Jambalaya, a beloved dish with Louisiana roots, is a vibrant and flavorful expression of Cajun and Creole culinary traditions. This one-pot wonder seamlessly blends aromatic rice, succulent meats, vegetables, and a trinity of bell peppers, onions, and celery. The result is a symphony of flavors and textures that will tantalize your taste buds and transport you to the heart of Louisiana's culinary scene. Whether you prefer a classic jambalaya with chicken, sausage, and shrimp, or a vegetarian version bursting with colorful vegetables, this article offers a collection of recipes that cater to every palate. Get ready to embark on a culinary journey that showcases the essence of Louisiana's rich and diverse culinary heritage.

Let's cook with our recipes!

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.

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.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful meats, and aromatic spices will make all the difference in your jambalaya.
Don't skimp on the seasoning: Jambalaya is a well-seasoned dish, so don't be afraid to add plenty of herbs and spices.
Cook the rice correctly: Jambalaya rice should be cooked until it is tender but still has a little bite to it.
Don't overcrowd the pan: If you overcrowd the pan, the rice will not cook evenly and the jambalaya will be watery.
Let the jambalaya rest before serving: This will allow the flavors to meld and the rice to soak up the sauce.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a great option for a quick and easy weeknight meal or a special occasion feast. With its bold flavors and hearty ingredients, jambalaya is sure to please everyone at the table.