Jambalaya Balls
★★★★★ 1 vote5
Ingredients
-
1 cdark ruox
-
1 lbdiced bell pepper
-
1/2 lbdiced celery
-
1 lbdiced onion
-
2 Tbspminced garlic
-
2 lbtasso
-
2 lbandouille sausage
-
1 1/2 lbhot italian sausage
-
3 lbraw diced chicken thighs
-
1 can(s)rotel
-
1 qtchicken stock
-
2 Tbspcreole seasoning
-
1bay leaf
-
1 can(s)(small) tomato paste
-
2 Tbsptobasco
-
1 Tbspsea salt
-
1 Tbspcayenne pepper
-
1 cchopped parsley
-
3 ccooked white rice
-
1/2 cpeanut oil
How to Make Jambalaya Balls
- 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. - Serve w bbq sauce and jezebel sauce.