Chicken and seafood jambalaya from Chef Paul Prudhomme's Louisiana Kitchen (page 218) by Paul Prudhomme

  • celery
  • converted rice
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  • EYB Comments

    Can substitute lard or beef fat for chicken fat; smoked ham for tasso; and kielbasa sausages or other smoked pork sausages for andouille sausages.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creole sauce; Rabbit sauce piquant

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lard or beef fat for chicken fat; smoked ham for tasso; and kielbasa sausages or other smoked pork sausages for andouille sausages.

  • Alowishs on April 02, 2016

    WAY too much cayenne for this Yankee gal! Cut amount in half. Was too hot for me to enjoy eating. Had to buy fresh oysters, for $1.49 EACH. Yikes. Plan ahead and make sure store has canned next time. We forgot to buy chicken, so made it without. Still fine.

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