Title: Baked Black Pot Jambalaya
Categories: Rice, Shrimp, Crayfish, Oysters, Cajun
Yield: 6 Servings
2 c Uncooked long grain rice
1/2 c Margarine; melted
1/2 c Vegetable cooking oil
2 c Onions; chopped
1 Bell pepper; chopped
4 Cloves garlic; minced
6 c Chicken, Shrimp, Oysters or
Crawfish, Salt meat or
Sausage
1/2 c Whole tomato; squeezed
3 c Chicken broth
1 tb Worcestershire sauce
4 tb Louisiana hot sauce
1 tb Kitchen Bouquet
3 ts Salt
1 ts Cayenne pepper
2 tb Butter; melted
1/2 c Green onions; sliced
4 tb Parsley; minced
In a 5 quart cast iron Dutch oven, mix rice and melted margarine
together thoroughly, making sure all rice is coated. In a 12 inch
heavy aluminum skillet, heat the cooking oil over high heat and
Saute the onions, bell pepper and garlic until they start to
brown. Drop in meats and fry them along with the seasonings. Mix
the meats and sauteed 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.
Festival: Louisiana Oyster Festival; July 14-16, 1995.
