• 2 lb ground beef
• 1 lb hot smoked sausage (Boo likes Richard's Crazy Cajun Sausage)
• ¾ cup flour
• ½ cup vegetable oil
• 1 cup beef broth
• 3 onions, chopped
• 4-5 stalks celery, chopped
• 1 bell pepper, chopped
• 2 bay leaves
• 10 cloves garlic, chopped
• parsley, chopped
• 1 cup green onion tops, chopped
• 1 tsp salt
• 1 tsp cayenne pepper
• 4 tsp Worcestershire sauce
• 5-6 cups cooked white rice

Brown the Meat & Make the Rice

1. In a skillet or in the oven, brown the ground beef and cut-up sausage and set aside
2. Make 5-6 cups of white rice according to package directions and set aside

Make the Roux - Browning Flour & Oil

1. In a separate skillet, over medium to low heat, add ½ cup vegetable oil to coat the skillet
2. Gradually add ¾ cup of flour to the skillet, stirring constantly
3. At about 30 minutes, the roux will have a deep brown color
4. Lower the flame and add 1½ diced onions.  The onions will keep the roux from burning
5. Once onions have browned, transfer skillet ingredients to a stock pot

Add Vegetables, Spices, Meat & Beef Broth

1. Add the remaining diced onions, celery and green bell pepper, stirring and scraping the bottom of the pot to keep ingredients from burning
2. Add garlic cloves and  bay leaves
3. Add cayenne pepper,  Worcestershire sauce,  and salt. Stir well, cook for 15-20 minutes
4. Add the ground beef and sausage.  Mixture will thicken.  Stir well
5. Add 1 cup of beef broth
6. Reduce heat to low-medium, cover and cook for another 30 minutes
7. Add chopped green onion tops and  parsley and mix well

Mix the Rice & Jambalaya

1. In a large bowl, add the cooked rice
2. With a ladle, add Jambalaya to the rice and mix well

Dat's good, yea!