Jambalaya Balls Recipe

No Photo

Have you made this?

 Share your own photo!

Jambalaya Balls

Deborah Frushon

By
@dfrushon

These are from a roadhouse in Texas....yum, yum, YUM!


Featured Pinch Tips Video

Rating:

Ingredients

1 c
dark ruox
1 lb
diced bell pepper
1/2 lb
diced celery
1 lb
diced onion
2 Tbsp
minced garlic
2 lb
tasso
2 lb
andouille sausage
1 1/2 lb
hot italian sausage
3 lb
raw diced chicken thighs
1 can(s)
rotel
1 qt
chicken stock
2 Tbsp
creole seasoning
1
bay leaf
1 can(s)
(small) tomato paste
2 Tbsp
tobasco
1 Tbsp
sea salt
1 Tbsp
cayenne pepper
1 c
chopped parsley
3 c
cooked white rice
1/2 c
peanut oil

Directions Step-By-Step

1
Make a dark roux with ½ cup flour & ½ cup peanut oil.
Add vegetables and cook on low heart for 1 hour.
Cook all the meats in a roasting pan in 350 deg oven for ½ hour.
Drain and add to roux mix. add all other ingredients except rice and simmer for 1 hour.
Add rice, and mix well. Chill.
When ready to make balls, use a 2 oz scoop and make balls.
Roll in flour, beaten egg and breadcrumbs and fry for 5 minutes or until golden brown
and hot.
2
Serve w bbq sauce and jezebel sauce.

About this Recipe