Oyster Jambalaya Recipe
Ingredients
| Onions | 1 Cup (16 tbs), chopped | |
| Bell pepper | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 quart oysters with juice | ||
| Rice | 3 Cup (16 tbs) | |
| Garlic | 1 Teaspoon, chopped | |
| Parsley | 1/2 Tablespoon, chopped | |
| Tomato sauce | 1 4 Ounce | |
| 1 tbs. bacon drippings | ||
| Olive oil | 1 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Louisiana hot sauce | 1 Tablespoon | |
| Kitchen Bouquet | 1 Tablespoon | |
| Water | ||
Directions
Saute onions and bell pepper in olive oil and bacon drippings until onions are clear.
Add mushrooms and a little water, then add garlic and parsley.
Add tomato sauce, wine, Louisiana hot sauce and Kitchen Bouquet, and then add rice.
Add oysters with their juice, having water cover other ingredients about 1 inch.
Cook on medium high heat until most of the juice is gone.
Then cover and simmer 1 hour.
Add mushrooms and a little water, then add garlic and parsley.
Add tomato sauce, wine, Louisiana hot sauce and Kitchen Bouquet, and then add rice.
Add oysters with their juice, having water cover other ingredients about 1 inch.
Cook on medium high heat until most of the juice is gone.
Then cover and simmer 1 hour.
Chef
