Baked black pot jambalaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked long grain rice |
| ½ | cup | Margarine, melted |
| ½ | cup | Vegetable cooking oil |
| 2 | cups | Onions, chopped |
| 1 | Bell pepper, chopped | |
| 4 | Cloves garlic, minced | |
| 6 | cups | Chicken, shrimp, oysters, |
| Crawfish, salt meat or | ||
| Sausage | ||
| ½ | cup | Whole tomato, squeezed |
| 3 | cups | Chicken broth |
| 1 | tablespoon | Worcestershire sauce |
| 4 | tablespoons | Louisiana hot sauce |
| 1 | tablespoon | Kitchen Bouquet |
| 3 | teaspoons | Salt |
| 1 | teaspoon | Cayenne pepper |
| ¼ | Stick sweet cream butter, | |
| Melted | ||
| ½ | cup | Green onions, sliced |
| 4 | tablespoons | Parsley, minced |
Directions
In a 5 quart cast iron Dutch oven, mix rice and melted margarine together thorougly, making sure all rice is coated. In a 12 inch heavy aluminum skillet, heat the cooking oil over high heat and Saut‚ the onions, bell pepper and garlic until they st art to brown. Drop in meats and fry them along with the seasonings. Mix the meats and Saut‚ed vegetables into the raw rice, and toss in the remaining ingredients, except the green onions and parsley. Pour in the butter and mix everything together until well blended. Cover the Dutch oven tightly and bake at 375° for 45 minutes. Toss in green onions and parsley, stir the jambalaya to mix all the ingredients, cover the pot and continue to bake for another 15 minutes or until the rice is tender and flaky.