Jambalaya Balls

Name: Jambalaya Balls
Yield: 0
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

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By Deborah Frushon
@dfrushon

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

Rating:

★★★★★ 1 vote5

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
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How to Make Jambalaya Balls

Step-by-Step

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.

Printable Recipe Card

About Jambalaya Balls

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