Becky's Jambalaya

READY IN: 1hr 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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