Beckys Jambalaya Food

BECKY'S JAMBALAYA

Steps:

• Rice: Put all ingredients into appropriate pot and bring to a boil.
• Cook 15 minutes and fluff. Set aside to cool.
• Roux: In an iron skillet (the only way to get authenticity), heat olive oil on medium-low heat until vapors rise.
• Incorporate 6 to 8 tablespoons flour into oil with a wire whisk.
• Reduce to low, stirring constantly until Roux becomes a nice brown and has a faint fragrance of popcorn.
• If you burn the roux, even a litte, throw it out and start over. Set aside.
• Main: In a large pot, heat olive oil.
• Toss in both types of onions, celery, bell pepper, and garlic.
• Cook until onions are clear.
• Pour in chicken broth.
• Add meats except shrimp, crab, and many meats that only take a few minutes to cook.
• Add peppers, MSG, paprika, file', parsley, and salt.
• Cook over medium heat for 30 minutes.
• Turn heat up a little and add Roux, stirring constantly until thickening begins.
• If too thick, add a little water.
• Add all seafoods and cook 10 to 15 minutes more.
• Now add cooled rice until no longer soupy.
• The moment the whole thing is hot again, turn it off.
• Excellent with good garlic bread and a tossed salad.

JAMBALAYA

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. In Dutch oven, cook sausage about 2 minutes, stirring constantly, until brown. Remove sausage from Dutch oven; set aside.
• Stir in remaining ingredients except rice and pepper sauce. Heat to boiling. Stir in rice; return to boiling. Reduce heat; cover and simmer 20 minutes.
• Stir in sausage; heat until hot. Serve with pepper sauce.