Becky'S Jambalaya - cooking recipe

Ingredients

Rice
2 cups long-grain rice
1 tablespoon olive oil
4 cups water
1/2 teaspoon red pepper
3/4 teaspoon salt
Roux
1/2 cup olive oil
6 -8 tablespoons flour
Main Ingredients
1/2 cup olive oil
2 medium onions, chopped
2 bunches green onions, chopped
1/2 cup chopped celery
1/2 small bell pepper, chopped
4 large garlic cloves, minced
2 -3 cups chicken broth
2 cups meat, of your choice (chicken, shrimp, coon, crab, etc or a combo)
1 1/2 lbs smoked sausage
1/2 teaspoon red pepper
1/2 teaspoon white pepper
3/4 teaspoon msg (optional)
1/2 teaspoon paprika
1 tablespoon dried parsley
salt

Preparation

Rice: Put all ingredients into appropriate pot and bring to a boil.
Cook 15 minutes and fluff. Set aside to cool.
Roux: In an iron skillet (the only way to get authenticity), heat olive oil on medium-low heat until vapors rise.
Incorporate 6 to 8 tablespoons flour into oil with a wire whisk.
Reduce to low, stirring constantly until Roux becomes a nice brown and has a faint fragrance of popcorn.
If you burn the roux, even a litte, throw it out and start over. Set aside.
Main: In a large pot, heat olive oil.
Toss in both types of onions, celery, bell pepper, and garlic.
Cook until onions are clear.
Pour in chicken broth.
Add meats except shrimp, crab, and many meats that only take a few minutes to cook.
Add peppers, MSG, paprika, file', parsley, and salt.
Cook over medium heat for 30 minutes.
Turn heat up a little and add Roux, stirring constantly until thickening begins.
If too thick, add a little water.
Add all seafoods and cook 10 to 15 minutes more.
Now add cooled rice until no longer soupy.
The moment the whole thing is hot again, turn it off.
Excellent with good garlic bread and a tossed salad.