Dirty Rice Jambalaya
Serves 15-18
Ingredients
- 2 lb ground beef
- 1 lb hot smoked sausage (Boo likes Richard's Crazy Cajun Sausage)
- ¾ cup flour
- ½ cup vegetable oil
- 1 cup beef broth
- 3 onions, chopped
- 4-5 stalks celery, chopped
- 1 bell pepper, chopped
- 2 bay leaves
- 10 cloves garlic, chopped
- parsley, chopped
- 1 cup green onion tops, chopped
- 1 tsp salt
- 1 tsp cayenne pepper
- 4 tsp Worcestershire sauce
- 5-6 cups cooked white rice
How-to
Brown the Meat & Make the Rice
- In a skillet or in the oven, brown the ground beef and cut-up sausage and set aside
- Make 5-6 cups of white rice according to package directions and set aside
Make the Roux - Browning Flour & Oil
- In a separate skillet, over medium to low heat, add ½ cup vegetable oil to coat the skillet
- Gradually add ¾ cup of flour to the skillet, stirring constantly
- At about 30 minutes, the roux will have a deep brown color
- Lower the flame and add 1½ diced onions. The onions will keep the roux from burning
- Once onions have browned, transfer skillet ingredients to a stock pot
Add Vegetables, Spices, Meat & Beef Broth
- Add the remaining diced onions, celery and green bell pepper, stirring and scraping the bottom of the pot to keep ingredients from burning
- Add garlic cloves and bay leaves
- Add cayenne pepper, Worcestershire sauce, and salt. Stir well, cook for 15-20 minutes
- Add the ground beef and sausage. Mixture will thicken. Stir well
- Add 1 cup of beef broth
- Reduce heat to low-medium, cover and cook for another 30 minutes
- Add chopped green onion tops and parsley and mix well
Mix the Rice & Jambalaya
- In a large bowl, add the cooked rice
- With a ladle, add Jambalaya to the rice and mix well
Dat's good, yea!