Paul Prudhomme's Poorman's Jambalaya Recipe

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Paul Prudhomme's Poorman's Jambalaya
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  1. Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
  2. 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.
  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; add stock.
  5. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 220.24 Kcal (922 kJ)
Calories from fat 68.63 Kcal
% Daily Value*
Total Fat 7.63g 12%
Cholesterol 10.35mg 3%
Sodium 510.52mg 21%
Potassium 264.73mg 6%
Total Carbs 30.35g 10%
Sugars 2.61g 10%
Dietary Fiber 1.55g 6%
Protein 6.7g 13%
Vitamin C 18.6mg 31%
Vitamin A 0.4mg 15%
Iron 8.3mg 46%
Calcium 31.1mg 3%
Amount Per 100 g
Calories 110.17 Kcal (461 kJ)
Calories from fat 34.33 Kcal
% Daily Value*
Total Fat 3.81g 12%
Cholesterol 5.18mg 3%
Sodium 255.37mg 21%
Potassium 132.42mg 6%
Total Carbs 15.18g 10%
Sugars 1.31g 10%
Dietary Fiber 0.77g 6%
Protein 3.35g 13%
Vitamin C 9.3mg 31%
Vitamin A 0.2mg 15%
Iron 4.2mg 46%
Calcium 15.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 6

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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