Poorman's Jambalaya - Chef Paul Buford, Paige Texas

Seasoning Packet:

2 Bay leaves

1 tsp salt

1 tsp dry ground mustard

1/2 tsp cayenne pepper

1 tsp filé

1/2 tsp cumin

1/2 tsp black pepper

1/2 tsp dried thyme leaves

Note: Make up several packets of this at a time in Ziplocs for quick use later.


1 cup C'est Tout Dried Trinity Mix (use more or less to your taste, I like a lot!)

Seasoning packet

2 tbsp unsalted butter

1 lb. Jimmie Dean's Hot Breakfast Sausage (or other ground spicy sausage)

1 lb. Andouille link sausage

1/2 tsp minced garlic

2 cups raw rice

4 cups chicken broth (I use low sodium broths)

In 4 qt pot break up and brown ground sausage on med-high heat (about 5 min)

Add sliced Andouille about halfway through. Turn heat down to med, put butter in and melt and then add about 1/4 cup of broth, stir in C'est Tout and cook for about 2 minutes.

Add garlic, raw rice and seasonings, stir together and cook for about 3-4 minutes making sure to scrap the bottom and sides of the pot constantly to keep from burning. (You're trying to meld all the flavors into the rice kernels before they cook. This will also give the rice that brown color when cooked.)

Add the rest of the stock, stir well and bring to a rolling boil. Let it boil for a few minutes while stirring and then put on a lid and turn down to simmer. Leave it on very low heat for about 10 minutes and then turn off heat. Leave covered for about 10 minutes more until rice is tender.


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