This is a classic dish by Chef Paul Prudhomme. The famed Louisiana chef brought his warm and spicy Creole and Cajun food dishes to United States through his books and cooking shows. This recipe has been a go-to for years and is a excellent choice for larger dinner parties as it is hearty and filling. We use our PFB Tasso Ham - coppa steaks coated in a spicy rub and smoked to hammy perfection. Any good pork sausage can dstand in for the andouille. We have used our PFB Hotdogs and Beer Sausage to great success.
*Recipe adapted from Chef Paul Prudhomme's Louisiana Kitchen
(Swapped margarine for butter and instructions for brown rice are included alongside the original)
Preparation time: 20 minutes
Cook Time: 20 minutes (see * below) or 60-90 minutes
Makes: 4-6 servings
4 small whole bay leaves
1 tsp salt
1 tsp white pepper
1 tsp dry mustard
1 tsp ground red pepper (preferably cayenne)
1 tsp gumbo file, optional
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 dried thyme leaves
4 Tbl butter
6 oz Tasso Ham, diced/cubed
6 oz andouille smoked sausage or other good smoked pork sausage like kielbasa, diced/cubed
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped green bell peppers
1 1/2 tsp minced garlic
2 cups uncooked rice (*)
4 cups (*or 6 cups if using brown rice) beef, pork or chicken stock
Combine seasoning mix and set aside.
In large heavy skillet (preferably cast iron) melt the butter over high heat. Add tasso and andouille, cook 5 minutes, stirring occasionally. Add onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 minutes, stirring occasionally and scraping the pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom occasionally. Add the stock, stirring well. bring mixture to boil; reduce heat and simmer until rice is tender, about 20 minutes if using regular rice or 60-90 if brown rice.
Serve immediately alongside braised greens and Prudhomme's Biscuit Muffins!