Southern Style Jambalaya Recipe
Ingredients
| Bacon drippings - 3 tablespoons | ||
| All-purpose flour - 3 tablespoons | ||
| Onions | 2 Medium, chopped | |
| Green onions | 1 Bunch (100gm), chopped | |
| Parsley | 2 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Boneless lean pork - 1/4 pound, cubed | ||
| Boneless chicken breasts | 1/2 pound, cubed | |
| Chicken wings - 6 to 8 | ||
| Mild Italian sausage links - 1/2 pound, cut into bite-size pieces | ||
| Bacon drippings - 3 - 4 tablespoons | ||
| Water | 5 Cup (16 tbs) | |
| Uncooked regular rice - 2 cups | ||
| Salt | 1 Teaspoon | |
| Red pepper - 1/4 - 1/2 teaspoon | ||
| Black pepper - 1/4 - 1/2 teaspoon | ||
| Fresh parsley sprigs | ||
Directions
MAKING
1) Take a large Dutch oven and combine together 3 tablespoons bacon drippings with flour. Cook over medium heat for about 10 minutes or until roux turns the color of a copper penny.
2) Add parsley, onion and garlic.
3) Cook for about 10-15 minutes or until onions become tender, stirring constantly.
4) Cook chicken, sausage and pork in 3-4 tablespoons bacon drippings until brown in color.
5) Add meat and the next 5 ingredients to the vegetable mixture and bring to a boil.
6) Remove chicken wings and transfer the rice mixture to platter.
SERVING
7) Arrange the chicken wings nicely around the rice mixture and garnish with parsley. Serve immediately.
1) Take a large Dutch oven and combine together 3 tablespoons bacon drippings with flour. Cook over medium heat for about 10 minutes or until roux turns the color of a copper penny.
2) Add parsley, onion and garlic.
3) Cook for about 10-15 minutes or until onions become tender, stirring constantly.
4) Cook chicken, sausage and pork in 3-4 tablespoons bacon drippings until brown in color.
5) Add meat and the next 5 ingredients to the vegetable mixture and bring to a boil.
6) Remove chicken wings and transfer the rice mixture to platter.
SERVING
7) Arrange the chicken wings nicely around the rice mixture and garnish with parsley. Serve immediately.
Chef
