Brian's Jambalaya
Angela Burgess
ingredients
- Brown Roux (recipe follows)
- 1 cup white rice (long grain)
- 1 cup wild rice
- Boiling water
- !/2 pound fresh medium-sized shrimp
- 1/2 pound crawfish tails
- 3 boneless, skinless chicken breasts
- 1 pound smoked sausage
- 1/3 cup butter or margarine
- 2/3 cup chopped onion
- 1/3 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 cup chopped tomato
- 1 1/2 tblsp chopped garlic
- 2 1/2 cups chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp onion powder
directions
- 1
1. Cook white rice according to directions and set aside.
- 2
2. Cook wild rice according to directions and set aside.
- 3
3. Cook Shrimp in boiling water for 2-3 minutes;peel and devein, set aside.
- 4
4. Cook chicken in boiling water for 5 minutes or until done; dice meat and set aside.
- 5
5. Melt butter in a large skillet over medium heat. Add smoked sausage and cook to release smoke flavor, about 5 minutes. Add onion, celery, bell pepper, and tomato and cook until tender, about 10 minutes. Add broth, salt, black pepper, cayenne pepper, oregano, thyme, onion powder, brown roux, and chicken and bring to a boil; stir in rice. Reduce heat and simmer until broth is absorbed, about 20 minutes. Add shrimp and crawfish about halfway through.
- 6
Brown Roux:
- 7
1/2 cup all purpose flour
- 8
1/2 cup vegetable oil
- 9
Combine flour and oil in small heavy skillet over medium-high heat. Cook and stir until roux is dark brown (the color of dirty copper penny), about 15 minutes. Remove from heat and continue stirring a few minutes until roux cools enough to stop cooking. Makes 1/3 cup.
Source: Brian
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