jambalaya balls

★★★★★ 1 Review
dfrushon avatar
By Deborah Frushon
from West Des Moines, IA

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

★★★★★ 1 Review

Ingredients For jambalaya balls

  • 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
    rotel
  • 1 qt
    chicken stock
  • 2 Tbsp
    creole seasoning
  • 1
    bay leaf
  • 1 can
    (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

  • 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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