Oyster jambalaya

1 Servings

Ingredients

QuantityIngredient
1ounceTasso
1ounceHam, medium diced
2ouncesAndouille sausage
3ouncesBacon fat
1Yellow onion, finely diced
3Stalks celery, finely diced
2Bell peppers, finely chopped
2Fresh chili peppers
1tablespoonGarlic, chopped
2teaspoonsDried thyme
2cupsConverted rice
1cupOyster liquid
2cupsVeal or beef stock
Salt, white pepper, and cayenne to taste
1bunchGreen onions, chopped
1bunchParsley, chopped
48Raw oysters

Directions

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 6½ cups.

NOTE: Tasso is very spicy and salty pork. Careful with adding salt.

Posted By elendil@... (Edward J. Branley) On rec.food.recipes or rec.food.cooking