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Jambalaya
Makes eight servings, takes two hours
- 1 Bell Pepper, diced
- 2 stalks Celery, diced
- 1 White Onion, diced
- 8 cloves Garlic, minced
- 2 Chiles, diced
- 1/2 lb Protein
- 1/2 cup Neutral Oil
- 1/2 cup Flour
- 6 cups Vegetable Stock
- 2 cups Rice
- 3 Tbsp Butter
- ½ tsp Cayenne Pepper
- ½ tsp Smoked Paprika
- ½ cup Green Onions, diced
- Heat oil and flour on medium high, stirring regularly, to form dark roux (10 minutes).
- Add bell pepper, celery, and onion. Stir and cook until coated (3 minutes).
- Add garlic, chile, and seasonings. Stir and cook until fragrant (1 minute).
- Add stock, and simmer uncovered for 1 hour.
- Add protein and rice, mix and bake in 350°F oven for 30 minutes.
- Mix in butter and green onions, and serve.
| 1/2 cup Neutral Oil | Heat, stir (10 min) | Stir, coat (3 min) | Stir, cook (1 min) | Simmer (1 hr) | Preheat oven 350°F | Top and serve |
| 1/2 cup Flour | Bake (30 min) | |||||
| 1 Bell Pepper, diced | ||||||
| 2 stalks Celery, diced | ||||||
| 1 White Onion, diced | ||||||
| 8 cloves Garlic, minced | ||||||
| 2 Chiles, diced | ||||||
| ½ tsp Cayenne Pepper | ||||||
| ½ tsp Smoked Paprika | ||||||
| Salt & Pepper | ||||||
| 6 cups Vegetable Stock | ||||||
| 2 cups Rice | ||||||
| 1/2 lb Protein | ||||||
| 3 Tbsp Butter | ||||||
| ½ cup Green Onions, diced | ||||||