Becky's Jambalaya
Ready In: 1 hr 45 mins
Serves: 8-10
Ingredients
Rice
- 2 cups long-grain rice
- 1 tablespoon olive oil
- 4 cups water
- 1⁄2 teaspoon red pepper
- 3⁄4 teaspoon salt
Roux
- 1⁄2 cup olive oil
- 6 -8 tablespoons flour
Main Ingredients
- 1⁄2 cup olive oil
- 2 medium onions, chopped
- 2 bunches green onions, chopped
- 1⁄2 cup chopped celery
- 1⁄2 small bell pepper, chopped
- 4 large garlic cloves, minced
- 2 -3 cups chicken broth
- 2 cups meat, of your choice (chicken, shrimp, coon, crab, etc or a combo)
- 1 1⁄2 lbs smoked sausage
- 1⁄2 teaspoon red pepper
- 1⁄2 teaspoon white pepper
- 3⁄4 teaspoon msg (optional)
- 1⁄2 teaspoon paprika
- 1 tablespoon dried parsley
- salt
Directions
- Rice: Put all ingredients into appropriate pot and bring to a boil.
- Cook 15 minutes and fluff. Set aside to cool.
- Roux: In an iron skillet (the only way to get authenticity), heat olive oil on medium-low heat until vapors rise.
- Incorporate 6 to 8 tablespoons flour into oil with a wire whisk.
- Reduce to low, stirring constantly until Roux becomes a nice brown and has a faint fragrance of popcorn.
- If you burn the roux, even a litte, throw it out and start over. Set aside.
- Main: In a large pot, heat olive oil.
- Toss in both types of onions, celery, bell pepper, and garlic.
- Cook until onions are clear.
- Pour in chicken broth.
- Add meats except shrimp, crab, and many meats that only take a few minutes to cook.
- Add peppers, MSG, paprika, file', parsley, and salt.
- Cook over medium heat for 30 minutes.
- Turn heat up a little and add Roux, stirring constantly until thickening begins.
- If too thick, add a little water.
- Add all seafoods and cook 10 to 15 minutes more.
- Now add cooled rice until no longer soupy.
- The moment the whole thing is hot again, turn it off.
- Excellent with good garlic bread and a tossed salad.
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