| This recipe is liked by 1 person(s). |
Slap Ya Mamma Jambalaya
Nb persons: 10
| cooking oil | |
| all-purpose flour | |
| onion | |
| green bell pepper | |
| celery | |
| salt and pepper to taste | |
| garlic | |
| chicken broth canned | |
| sausage | |
| chicken thighs | |
| lean ground beef | |
| pork roast | |
| fresh parsley | |
| wild rice | |
1. Make roux with flour and oil until very dark
2. Add onions, bell pepper, and celery, and saute until transparent. Add tomatoes, garlic, and broth, and cook for about 1 hour.
3. Slice and lightly brown smoked sausage in separate pan, and add this with all other meats to pot.
4. Add parsley and onion tops, and water if needed. Season with salt and pepper to taste. Cook another 15 minutes.
5. Add enough rice until preferred consistency and simmer on low for about 15 minutes. This dish is best if made a day early and stored in fridge for a day or two.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.