Baked Black Pot Jambalaya

Title:
Baked Black Pot Jambalaya

Yield:
1 Servings

Categories:
Rice




Ingredients:





     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


 Posted to MM-Recipes Digest V3 #246


 


 Date: Sun, 8 Sep 1996 23:27:00 -0400


 


 From: BobbieB1@aol.com