Oyster Jambalaya

* Exported from MasterCook *

OYSTER JAMBALAYA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz Tasso
1 oz Ham, medium diced
2 oz Andouille sausage
3 oz Bacon fat
1 Yellow onion, finely diced
3 Stalks celery, finely diced
2 Bell peppers, finely chopped
2 Fresh chili peppers
1 tb Garlic, chopped
2 ts Dried thyme
2 c Converted rice
1 c Oyster liquid
2 c Veal or beef stock
Salt, white pepper, and
-cayenne to taste
1 bn Green onions, chopped
1 bn Parsley, chopped
48 Raw oysters

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



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