Beccas Jambalaya Recipes

BECKY'S JAMBALAYA

Steps:

• 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.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.