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LOCATION: Recipes >> Cajun >> Jambalaya 21

Print this Recipe    Jambalaya 21

Oyster Jambalaya

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 tbsp. garlic, chopped
2 tsp. dried thyme
2 c. converted rice
1 c. oyster liquid
2 c. veal or beef stock
salt, white pepper, and cayenne to taste
1 bunch green onions, chopped
1 bunch parsley, chopped
4 dozen 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.

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