Jambalaya #3

Yield: 4 Servings

Measure Ingredient
3 tablespoons Bacon drippings
2 cups Chopped onion
⅔ cup Chopped green pepper
½ cup Scallions; chopped
¼ cup Parsley; chopped
2 \N Cloves (large) garlic; minced
2 cups Baked ham; cubed
4 \N Creole sausages
⅛ teaspoon Cayenne
½ teaspoon Chili powder
2 \N Bay leaves; crushed
½ teaspoon Thyme
¼ teaspoon Ground cloves
1½ cup Long grained white rice
3 cups Beef stock
1 pint Oysters; drained

Heat bacon drippings in large dutch oven. Add vegetables, parsley, ham (or combination of ham and lean pork) and saute 15 minutes to brown. Add sausage and seasonings. Continue cooking and stirring for 20 monutes over low heat. Add rice and saute briefly. Add beef stock (or combination of beef stock and oyster liquid) and bring to boil. After 5 minutes lower heat, gently stir in oysters, cover and cook over very low heat for 45-50 minutes without disturbing. Note: Chicken and shrimp can be substituted for ham and oysters if you like, but the ham and oyster combination is a good one.



From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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