Ground beef, andouille smoked sausage and cabbage jambalaya from The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme (page 236) by Paul Prudhomme

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Notes about this recipe

  • Bloominanglophile on January 05, 2019

    I revisited this recipe, and glad I did. My family really likes this version of jambalaya. However, I did cook the rice separately this time and reduced the stock in the jambalaya by 1 3/4 cup. It came out more soupy, like a gumbo, instead of a jambalaya, but that really doesn't bother me. I would rather have decently cooked rice!

  • Bloominanglophile on September 13, 2013

    This recipe for jambalaya is a bit unusual, but results in a good dish (according to my notes from 2004). The only thing I had trouble with was successfully cooking the rice in the same pot. I made a note to cook it separately in the future. Maybe it was because I used long-grain rice instead of converted rice?!?

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