I make mine from scratch after the onions and bell peppers are chopped and satued, I add a can of chopped fire roasted tomatoes to them and stir in some flour to make a roux. I use Uncle Bens brown and wild rice with 23 herbs and seasonings. I don't use any water only chicken broth and soak the rice while I prepare the vegs. I heat the rice and chicken broth then add the vegs. Then simmer. Once it is simmering I add Italian or cajun sausage and we prefer ham over chicken so cube ham into 1/2 to 3/4 inch and add that. About 15 minutes before I'm ready to serve it I add a pound to pound and a half of pealed and devained shrimp. Very like a good casserole it just gets better when left overs are refegerated. It sounds like this might take some time to prepare but actually can be quick to fix if you chop the onions and peppers ahead of time. Can fix it in about half to three quarters of an hour. It's like cooking bacon can get a whole campground coming over to see what smells so good.
I'm so glad the weather is cooling down and we can think about making jambalaya, chili and soup. I made a pot of Taco Soup last night when I heard we were going to be in the upper 60's today for a high.
Made this last night. I use spicey Bar S sausage links. It really adds favor. I like the idea of the balls. I just never enough left overs.
Randy - Retired KC135 pilot, currently C17 Instructor
Deb - Indep. Beauty Consultant
2003 33TS 5th Forest River,Cardinal,Trail Air Supension, Air ride pin box.
2002 2500 3/4 ton Chevy,Duramax,Banks Exhaust, K & N filter, short bed.