Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• Roux:
• 1/4 cup all-purpose flour
• 1/4 (1/2 stick) cup butter
• Jambalaya:
• 6 cups chopped green onions (about 6 bunches)
• 5 cups chopped onions (about 2 1/2 lb.)
• 1 1/2 cups chopped celery, including leaves
• 1 1/2 cups chopped green bell pepper
• 1/3 cup minced garlic
• 1 to 2 quarts canned tomatoes, thoroughly drained
• 1/2 cup tomato paste
• 2 Tbsp. basil
• 2 Tbsp. marjoram
• 1 1/2 Tbsp. thyme
• 1 1/2 tsp. oregano
• 3/4 to 1 tsp. ground red pepper (cayenne)
• 3/4 tsp. ground cloves
• 2 bay leaves
• Salt and pepper to taste
• 8 cups chicken stock or broth, divided use
• 6 lb. cooked meat; crab meat, chicken, cajin sausage or shrimp or a combination
• 1 1/2 cups mushrooms
• File powder, optional
• 4 cups long-grain converted rice

Directions

1. To make the roux: Place flour and butter in a heavy pan over very low heat and cook, stirring constantly, until golden brown (about the color of peanut butter). Be careful that it does not burn. If it burns, discard and start again.

2. To make the jambalaya: In a large stockpot, add green onions, celery, bell pepper, garlic, tomatoes, tomato paste, basil, marjoram, thyme, oregano, ground red pepper, cloves, bay leaves, salt and pepper to taste and half the chicken stock. Simmer 2 to 6 hours.

3. During the last hour of cooking add cooked meat and raw mushrooms. Add file powder just before serving. Serve jambalaya over rice.

4. Use package directions to cook rice, using remaining chicken broth for part of the liquid.

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