Baked Black Pot Jambalaya

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Title: Baked Black Pot Jambalaya
Categories: Rice
Yield: 1 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 Meat: either chicken or
Shrimp or
Oysters or crawfish or 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
1/4 Stick sweet cream 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 thorougly, 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.

Recipe By : Cajun Country Recipes

From: billspa@icanect.Net (Bill Spaldindate: 96-07-10 16:30:16 Edt

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