Sides › Dirty Rice Jambalaya

Serves 15-18

• 2 lb ground beef
• 1 lb hot smoked sausage (Boo likes Richard's Crazy Cajun Sausage)
• 3/4 cup flour
• 1/2 cup vegetable oil
• 1 pkg (1 cup) beef broth
• 3 onions, chopped
• 4-5 stalks celery, chopped
• 1 bell pepper, chopped
• 2 bay leaves
• 10 cloves garlic, chopped
• parsley, chopped
• 1 cup green onion tops, chopped
• 1 tsp salt
• 1 tsp cayenne pepper
• 4 tsp Worcestershire sauce
• 5-6 cups cooked white rice

Brown the Meat & Make the Rice

1. In a skillet or in the oven, brown the ground beef and cut-up sausage and set aside
2. Make 5-6 cups of white rice according to package directions and set aside

Make the Roux - Browning Flour & Oil

1. In a separate skillet, over medium to low heat, add 1/2 cup vegetable oil to coat the skillet
2. Gradually add 3/4 cup of flour to the skillet, stirring constantly
3. At about 30 minutes, the roux will have a deep brown color
4. Lower the flame and add 1-1/2 diced onions.  The onions will keep the roux from burning
5. Once onions have browned, transfer skillet ingredients to a stock pot

Add Vegetables, Spices, Meat & Beef Broth

1. Add the remaining 1-1/2 diced onions, 4-5 stalks of chopped celery, 1 chopped green bell pepper, stirring and scraping the bottom of the pot to keep ingredients from burning
2. Add 10 diced garlic cloves and 2 bay leaves
3. Add tsp cayenne pepper, 4 tsp Worcestershire sauce, 1 tsp salt and stir well, cook for 15-20 minutes
4. After 15-20 minutes, add the ground beef and sausage.  Mixture will thicken.  Stir well
5. Add 1 cup of beef broth
6. Reduce heat to low-medium, cover and cook for another 30 minutes
7. Add 1 cup chopped green onion tops and 1/2 cup chopped parsley and mix well

Mix the Rice & Jambalaya

1. In a large bowl, add the cooked rice
2. With a ladle, add Jambalaya to the rice and mix well

Dat's good, yea!