Jambalaya Balls
Rating:
★★★★★ 1 vote
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
How to Make Jambalaya Balls
- 1Make 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. - 2Serve w bbq sauce and jezebel sauce.
About Jambalaya Balls
Course/Dish: Other Snacks, Meat Appetizers
