Recipe

Baked Black Pot Jambalaya Recipe

	Mellian / All my dishes 2 years, 2 months ago One of our favorite jambalayas. Use lots of different meats and fish/shellfish to get a good combination of flavors. Personally, I would say andouille sausage is a must, if you can get it. Prep:30m Cook:75m Servings:8	Mellian
	chicken cajun jambalaya

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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, shrimp, oysters, crawfish, salt meat or sausage

1/2 c. whole tomato, squeezed

3 c. chicken broth

1 Tbsp. Worcestershire sauce

4 Tbsp. Louisiana hot sauce

1 Tbsp. Kitchen Bouquet®

3 tsp. salt

1 tsp. cayenne pepper

1/4 stick sweet cream butter, melted

1/2 c. green onions, sliced

4 Tbsp. parsley, minced

Directions

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 skillet, heat the cooking oil over high heat and sauté 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 sautéed 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

and the Louisiana Travel Promotion Association

http://www.louisianatravel.com/music_fun/cookbook/RecipeDetail.cfm?RecipeID=100

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