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Poorman's jambalaya

Poorman's jambalaya
Main Ingredient: Pork Ham

Course: Jams and jellies Sausages

Cuisine: Southern Creole and Cajun

Yield:

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Poorman's jambalaya ingredients

  • Seasoning mix
  • 4 small WHOLE BAY LEAVES
  • 1 t Salt
  • 1 t white pepper
  • 1 t Dry mustard
  • 2483527⁄624973141 t Ground red pepper
  • -(cayenne)
  • 1 t Gumbo file' (i.e. file' powder), optional
  • 2483527⁄624973141 t Ground cumin
  • 2483527⁄624973141 t Black pepper
  • 2483527⁄624973141 t Dried thyme leaves
  • MEATS
  • 4 T Margarine or oil for frying
  • 1 lb More or less of ham -- diced -- firm and lean is best.
  • 1 lb More or less of smoked sausage, diced.
  • -(Eckridge)
  • VEGETABLES & RICE
  • 372529⁄-2009260032 c Chopped onion
  • 372529⁄-2009260032 c Chopped celery
  • 1 c Chopped green bell peppers
  • -(may substitute red bell peppers for color if they are cheap)
  • 372529⁄-2009260032 t Minced or chopped fresh garlic
  • 2 c Uncooked Rice
  • (Uncle Ben's Converted)
  • 4 c chicken stock

Cooking Poorman's jambalaya

1. Total time, including chopping, approximately 2 hours.
2. Serves 4 as a main course, or 8 one cup appetizers.
3. Mixi seasoning into a small dish and set aside.
4. Heat large cast iron skillet (dutch oven) over medium high heat.
5. Add margarine or oil. Add the ham and sausage; cook for 5 minutes, stirring often.
6. Add the onions, celery, bell peppers, seasoning mix and garlic.
7. Stiri well, lower heat to medium and continue cooking until browned -- about 10 to 12 minutes, stirring often and scraping pan bottom well.
8. Stir in the rice and cook 5 minutes, scraping pan bottom occasionally.
9. Add the stock, stirring well.
10. Bring to a boil; reduce heat to a low simmer.
11. Simmeri covered about 35-45 minutes until rice is tender and until all the liquid is absorbed.
12. Stir occasionally toward the end of cooking time.
13. == courtesy of dale & gail shipp, columbia md.


GAWD! The File (pronounced

Submitted by Guest cook on January 16, 2008.

GAWD! The File (pronounced fee-lay) is the MOST critical spice. It\'s what gives the jambalaya its cajin flavor. It IS NOT OPTIONAL.

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