Recipe - Oyster Jambalaya

1 ounce Tasso
1 ounce Ham, medium minced
2 ounce Andouille sausage
3 ounce Bacon fat
1 Yellow onion, finely minced
3 Stalks celery, finely minced
2 Bell peppers, finely chopped
2 Fresh chili peppers
1 tablespoon Garlic, chopped
2 teaspoon Dried thyme
2 cup Converted rice
1 cup Oyster liquid
2 cup Veal or beef stock
Salt, white pepper, and
cayenne to taste
1 bn Green onions, chopped
1 bn Parsley, chopped
48 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini