Jambalaya Balls

Jambalaya Balls Recipe

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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
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


  • 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.

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About Jambalaya Balls