Jambalaya #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Bacon drippings |
| 2 | cups | Chopped onion |
| ⅔ | cup | Chopped green pepper |
| ½ | cup | Scallions; chopped |
| ¼ | cup | Parsley; chopped |
| 2 | Cloves (large) garlic; minced | |
| 2 | cups | Baked ham; cubed |
| 4 | Creole sausages | |
| ⅛ | teaspoon | Cayenne |
| ½ | teaspoon | Chili powder |
| 2 | Bay leaves; crushed | |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Ground cloves |
| 1½ | cup | Long grained white rice |
| 3 | cups | Beef stock |
| 1 | pint | Oysters; drained |
Directions
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.
VARIOUS COMBINATIONS OF
INGREDIENTS WORK HERE.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .