Casserole Recipe
Baked Black Pot Jambalaya
Baked Black Pot Jambalaya:
Categories: Cajun
Yield: 4 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 Chicken, shrimp, oysters,
Crawfish, 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
thoroughly, 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 Sauted 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 degrees 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.
|