Oyster Jambalaya Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Tasso,
1 ounce: Ham, medium diced
2 ounce: Andouille sausage,
3 ounce: Bacon fat,
1: Yellow onion, finely diced
3 Stalks: celery, finely diced
2: Bell peppers, finely chopped
2: Fresh chili peppers,
1 tbsp: Garlic, chopped
2 tsp: Dried thyme,
2 cup: Converted rice,
1 cup: Oyster liquid,
2 cup: Veal or beef stock,
Salt, white pepper, and cayenne to taste
1 bunch: Green onions, chopped
1 bunch: Parsley, chopped
48: Raw 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 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
Source from luhu.jp
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
Source from luhu.jp
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