JAMBALAYA

Scot

1. 3 tablespoons butter, shortening or bacon drippings

2. 3 tablespoons flour

3. 2 pounds shrimp peeled

4. 2 pounds hot sausage

5. 2 large onions, chopped

6. 1 bunch green onions, chopped

7. 3 tablespoons parsley, chopped

8. 3 cloves garlic, minced

9. 3 cups Uncle Ben’s rice

10. 4 cups chicken broth

11. 1 teaspoon red pepper

12. 3 teaspoons salt

Melt the butter, shortening or bacon drippings in a thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned sauce will ruin a savory dish. To this basic roux, add seasoning and stock to make various sauces and gravies.

Add onions, parsley, and garlic to roux and cook until soft. Add chicken broth, rice, salt and pepper, shrimp and sausage. Bring to a boil, lower heat to lowest point and cook for about 1 hour, covered tightly. When rice is done, remove the lid and let cook for a few minutes until rice dries a little.

Page footer