Jambaroux

There is nothing better than a good jambalaya here in South Louisiana. When you add Kary’s Dry Roux into the mix, you have a great tasting jambaroux. I love jambalaya and I love roux, so this was easy.

Jambaroux
by Luke

2 teaspoons olive oil

1 pound boneless chicken thighs, cut small
2 Tablespoons Queen Bee Seasoning

1 onion, chopped
1 bell pepper, chopped
1 pound Teet’s Pure Pork Sausage, coined

3 cups rice
30 ounces chicken broth
3 cups warm water

3 Tablespoons Kary’s Dry Roux
1 can Bush's Chili Beans


Season chicken with the Queen Bee seasoning and brown seasoned chicken in olive oil until golden brown. Remove browned chicken from pot. Add onions, bell pepper, and sausage and brown until onions are translucent. At this time, cook the rice using the recommended method of your rice cooker.

After everything is browned, throw it all together and add chicken broth and cook on medium heat for 30 minutes. Mix warm water and Kary’s Dry Roux in a mixing bowl and add to pot. Let the roux mixture cook for another 15 minutes until it is fully dissolved. Add chili beans to pot and cook on low for 5 minutes. Then turn off and remove from heat.

Mix the rice well and now you have a very unique tasting "jambaroux". Enjoy!