Oyster Jambalaya

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Oyster Jambalaya Ingredients

1 oz Tasso	2 ts Dried thyme
1 oz Ham, medium diced	2 c Converted rice
2 oz Andouille sausage	1 c Oyster liquid
3 oz Bacon fat	2 c Veal or beef stock
1 Yellow onion, finely diced	Salt, white pepper, and
3 Stalks celery, finely diced	1 bn Green onions, chopped
2 Bell peppers, finely chopped	1 bn Parsley, chopped
2 Fresh chili peppers	48 Raw oysters
1 tb Garlic, chopped

Instructions for Oyster Jambalaya

Render tasso, ham, and sausage in bacon fat. Add onions, celery and bell pepper, and saute until translucent. Add chili pepper, garlic, and thyme, and saute until the garlic is blond. Add the rice, deglaxe with the oyster liquid, then add stock, salt, white pepper, and cayenne. Bring to a boil, reduce heat, and add green onions, parsley, and oysters. Cover and simmer, stirring occasionally, until rice is cooked. Adjust seasonings (should be spicy!) Makes about 6 1/2 cups. NOTE: Tasso is very spicy and salty pork. Careful with adding salt. Posted By elendil@yatcom.com (Edward J. Branley) On rec.food.recipes or rec.food.cooking From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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