Jambalaya
Makes eight servings, takes two hours
6 Cups Vegetable Stock2 Cups Rice8 oz Protein½ Cup Neutral Oil½ Cup Flour½ Cup Green Onions, diced3 Tbsp Butter8 cloves Garlic, minced½ tsp Cayenne Pepper½ tsp Smoked Paprika2 stalks Celery, diced2 Chiles, diced1 Bell Pepper, diced1 White Onion, diced
- Heat neutral oil and flour on medium-high, stirring regularly, to form a dark roux (10 minutes).
- Add bell pepper, celery, and white onion. Stir and cook until coated (3 minutes).
- Add garlic, chiles, cayenne pepper, and smoked paprika. Stir and cook until fragrant (1 minute).
- Add vegetable stock, and simmer uncovered for 1 hour.
- Add protein and rice, mix and bake in a preheated oven (350°F) for 30 minutes.
- Mix in butter and green onions, season with salt and pepper, and serve.
| ½ Cup Neutral Oil | Heat, form roux (10 min) | Add, cook (3 min) | Add seasoning, cook (1 min) | Add stock, simmer (1 hr) | Add, bake (350°F, 30 min) | Mix in |
| ½ Cup Flour | ||||||
| 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 | ||||||
| 6 Cups Vegetable Stock | ||||||
| 8 oz Protein | ||||||
| 2 Cups Rice | ||||||
| 3 Tbsp Butter | ||||||
| ½ Cup Green Onions, diced | ||||||