Title: 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 thorougly, making sure all rice is coated.  In a 12 inch
  heavy aluminum skillet, heat the cooking oil over high heat and Saut‚
  the onions, bell pepper and garlic until they st art to brown. Drop
  in meats and fry them along with the seasonings.  Mix the meats and
  Saut‚ed 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.