Jambalaya Balls

Jambalaya Balls

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Deborah Frushon


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


★★★★★ 1 vote


  • 1 c
    dark ruox
  • 1 lb
    diced bell pepper
  • 1/2 lb
    diced celery
  • 1 lb
    diced onion
  • 2 Tbsp
    minced garlic
  • 2 lb
  • 2 lb
    andouille sausage
  • 1 1/2 lb
    hot italian sausage
  • 3 lb
    raw diced chicken thighs
  • 1 can(s)
  • 1 qt
    chicken stock
  • 2 Tbsp
    creole seasoning
  • 1
    bay leaf
  • 1 can(s)
    (small) tomato paste
  • 2 Tbsp
  • 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


  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.

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