JAMBALAYA
Meat and Poultry:
Jambalaya
from River Road Recipes...
The Textbook of Louisiana Cuisine
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INGREDIENTS:
1-1/2 pounds sausage or cubed beef
3 tablespoons bacon drippings, if beef is used
Salt and pepper for beef
3 tablespoons flour
2 medium onions, chopped
1 bunch green onions, chopped
2 tablespoons parsley, chopped
2 cloves garlic, minced
2 cups rice
2-1/2 cups water
3/4 teaspoon red pepper
2 teaspoons salt
TO PREPARE:
Brown meat in bacon drippings; remove and add flour. Use a
heavy black pot and brown flour to a dark roux. Add onions,
parsley, and garlic. Cook until soft, then add water and rice,
salt and pepper, and browned meat. When it comes to a boil,
lower heat to lowest point and cook for about 1 hour, covered
tightly. When rice is done, remove lid and let cook for a few
minutes until rice dries a little.
SERVES 6 - 8
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Copyright 1959 The Junior League of Baton Rouge, Inc. All
rights reserved.
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