“I found this recipe in The Best of The Best of Idaho Cookbook/Caldera Kitchens. This is different from any jambalaya I've ever tried because of the roux (which has a nice gravy texture) and the spicy rice, but it's comfort food at it's finest. Although a little labor intensive, it's well worth the end result. I used chicken, crab, and spicy smoked sausage, but use what you have on hand or what your tastebuds prefer. The original recipe calls for 1/2 teaspoon file' (optional), but I left it out of the recipe because it wasn't recognized as a food when I tried posting it. I left out the MSG and file' when I made it and used fresh parsley.”
READY IN:
1hr 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Rice: Put all ingredients into appropriate pot and bring to a boil.
  2. Cook 15 minutes and fluff. Set aside to cool.
  3. Roux: In an iron skillet (the only way to get authenticity), heat olive oil on medium-low heat until vapors rise.
  4. Incorporate 6 to 8 tablespoons flour into oil with a wire whisk.
  5. Reduce to low, stirring constantly until Roux becomes a nice brown and has a faint fragrance of popcorn.
  6. If you burn the roux, even a litte, throw it out and start over. Set aside.
  7. Main: In a large pot, heat olive oil.
  8. Toss in both types of onions, celery, bell pepper, and garlic.
  9. Cook until onions are clear.
  10. Pour in chicken broth.
  11. Add meats except shrimp, crab, and many meats that only take a few minutes to cook.
  12. Add peppers, MSG, paprika, file', parsley, and salt.
  13. Cook over medium heat for 30 minutes.
  14. Turn heat up a little and add Roux, stirring constantly until thickening begins.
  15. If too thick, add a little water.
  16. Add all seafoods and cook 10 to 15 minutes more.
  17. Now add cooled rice until no longer soupy.
  18. The moment the whole thing is hot again, turn it off.
  19. Excellent with good garlic bread and a tossed salad.

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