Add Papa Deez Seasonin’ and continue to simmer slowly
Add wine and keep on simmerin’ nice and slow
Add heavy whipping cream and bring to a boil
Stir in flour and allow to thicken at medium heat
You can add more or reduce the amount of flour to control the thickness of the sauce, making it perfect for whatever you need. We love adding this on top of our blackened chicken or using it as the sauce for any pasta dish.
In a large pot, sauté chicken and sausage with 1 tbsp of PapaDeez Seasonin’.
Add green onion, bell peppers, yellow onion and parsley. Sweat the veggies until the yellow onions begin to clear.
Add water. Bring to a boil then add tomato paste, beef base and remaining PapaDeez Seasonin’. A common found beef base can be found at the store, it's called "Better than Bouillon"
In a small pan, at a medium low heat, prepare a roux by melting butter and whisking flour in until a thick, rough paste forms. Mix roux into the jambalaya until completely incorporated. You may decrease the amount of roux for a thinner jambalaya or increase it for a thicker consistency. Just use equal parts butter and flour.
Mix as much cooked white rice in as you like. A good suggestion is one cup of cooked white rice per serving but once again, that is all up to you. You like rice? Throw some more in! You don't like rice? Heck, skip it.