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Louisiana Jambalaya
1/2 lb. smoked sausage
1 large onion (or 2 medium)
2 ribs celery
1 small bell pepper
1 lb. chicken breasts AND/OR pork, cut up
1/4 cup vegetable oil
1/4 cup flour
Slice sausage into 1/4 inch rounds and brown in a large pot. Remove sausage from pot and set
aside. Place chicken or pork in same pot. Stir until outside of meat has been seared well. Dice
onion, celery and bell pepper. Add diced vegetables and sauté until onions are translucent.
(About 10 minutes.) While vegetables cook, make your roux in a microwave. That’s right–we
are making it in the microwave–little mess, little smell and just as good. In a Pyrex measuring
cup, mix flour and oil (may be lumpy). Cook on high for 3 minutes. Remove and stir–it should
be beige at this point. Keep cooking and stirring at 30 second intervals, then
at 15 second intervals until it is dark brown. Add roux to pot with meat and
vegetables, stirring well until mixed. Stir in tomatoes and bay leaves. Then
add water or broth and bring to a boil. Add seasonings and cook on high heat
for 15 minutes. Add sausage and rice and bring to a boil again while stirring.
Cover with a tight fitting lid and cook on low heat for 25 minutes. DO NOT
LIFT THE LID or the rice may be undercooked. When done, stir once with a
large spoon and it’s ready. Serves 8.
by Mark Marionneaux, a partner practicing in the toxic tort and litigation areas
1 can diced tomatoes OR
Rotel with green chilies (if you like it spicy)
3 bay leaves
4-1/2 cups water or chicken broth
salt, pepper, Tony’s seasonings to taste
2 cups uncooked rice, small or medium grain
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