JAMBALAYA BALLS

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Jambalaya Balls image

These are from a roadhouse in Texas....yum, yum, YUM!

Provided by Deborah Frushon

Categories     Other Snacks

Number Of Ingredients 20

1 c dark ruox
1 lb diced bell pepper
1/2 lb diced celery
1 lb diced onion
2 Tbsp minced garlic
2 lb tasso
2 lb andouille sausage
1 1/2 lb hot italian sausage
3 lb raw diced chicken thighs
1 can(s) rotel
1 qt chicken stock
2 Tbsp creole seasoning
1 bay leaf
1 can(s) (small) tomato paste
2 Tbsp tobasco
1 Tbsp sea salt
1 Tbsp cayenne pepper
1 c chopped parsley
3 c cooked white rice
1/2 c peanut oil

Steps:

  • 1. Make a dark roux with ½ cup flour & ½ cup peanut oil. Add vegetables and cook on low heart for 1 hour. Cook all the meats in a roasting pan in 350 deg oven for ½ hour. Drain and add to roux mix. add all other ingredients except rice and simmer for 1 hour. Add rice, and mix well. Chill. When ready to make balls, use a 2 oz scoop and make balls. Roll in flour, beaten egg and breadcrumbs and fry for 5 minutes or until golden brown and hot.
  • 2. Serve w bbq sauce and jezebel sauce.

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