Jambalaya Recipe Using Roux

Think of your roux like a needy and mischievous toddler never take your eyes off it and just be extremely patient.

Jambalaya recipe using roux. Preheat a cast iron or heavy dutch oven over medium heat. Jambalaya is a rice dish and one of the few true cajun dishes that combine a roux and tomatoes. Pre season the chicken and shrimp lightly with cajun seasoning.

4 beef stew gumbo with carrots potatoes celery and mushrooms. You may want to leave the cayenne out altogether and add it if you find that you want more heat after tasting. Sauté the onion bell pepper and celery.

Cajun jambalaya recipe 2 tablespoons oil 1 2 pound smoked sausage or andouille cut diagonally on a slant 1 4 to 3 8 slices 2 chicken breasts or 3 to 4 thighs no skin no bone cut in 1 1 4 cubes try to be fairly precise if too small the. Add olive oil for sauteeing. In a small sauce pan combine bacon drippings and flour over medium low heat to make a roux.

It was almost too hot for my boys as i actually used 2 teaspoons of cayenne instead of the 1 teaspoon indicated. Season the sausage and chicken pieces with half. Instructions heat 1 tablespoon of oil in a large pot or dutch oven over medium heat.

Jambalaya includes almost any seafood or meat or bird you like in any combination cooked in a liquid with rice. Shrimp crawfish crab and or oysters all taste fantastic with this roux. Turn the burner to medium low grab a glass of wine or a beer in your favorite koozie and settle in for a stir fest.

Add the onion garlic celery and bell pepper and cook for 3 4 minutes. Shrimp crawfish crab and or oysters all taste fantastic with this roux. Add the andouille sausage.