Brown the Meat & Make the Rice
- In a skillet or in the oven, brown the ground beef and cut-up sausage and set aside
- Make 5-6 cups of white rice according to package directions and set aside
Make the Roux - Browning Flour & Oil
- In a separate skillet, over medium to low heat, add 1/2 cup vegetable oil to coat the skillet
- Gradually add 3/4 cup of flour to the skillet, stirring constantly
- At about 30 minutes, the roux will have a deep brown color
- Lower the flame and add 1-1/2 diced onions. The onions will keep the roux from burning
- Once onions have browned, transfer skillet ingredients to a stock pot
Add Vegetables, Spices, Meat & Beef Broth
- 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
- Add 10 diced garlic cloves and 2 bay leaves
- Add tsp cayenne pepper, 4 tsp Worcestershire sauce, 1 tsp salt and stir well, cook for 15-20 minutes
- After 15-20 minutes, add the ground beef and sausage. Mixture will thicken. Stir well
- Add 1 cup of beef broth
- Reduce heat to low-medium, cover and cook for another 30 minutes
- Add 1 cup chopped green onion tops and 1/2 cup chopped parsley and mix well
Mix the Rice & Jambalaya
- In a large bowl, add the cooked rice
- With a ladle, add Jambalaya to the rice and mix well
Dat's good, yea!
Comments (1)
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Can't wait to taste this!! I heard it's the BEST!! (Nov 6, 2008 7:43:12 PM)