Oyster And Sausage Jambalaya
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Oyster And Sausage Jambalaya
  Sausage    Oysters  
Last updated 6/12/2012 12:59:37 AM. Recipe ID 22626. Report a problem with this recipe.
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      Title: Oyster and sausage jambalaya
 Categories: 
      Yield: 4 Servings
 
      2    Bay leaves
      1 ts Salt
      1 ts Gumbo file
    1/2 ts Each black and white pepper,
           Dry mustard, cayenne, chili
           Powder, cumin and thyme
           Leaves
    1/4 ts Ground cloves
      3 tb Butter
      2 c  Chopped onion
      1 c  Each chopped green bell
           Pepper and celery
      1 tb Minced garlic
      2 tb Minced parsley
      1 c  Finely-chopped Tasso ham
      1 lb Lean pork, cut into 1/2-inch
           Cubes
      6    Smoked Andouille sausages,
           Sliced 1/2-inch thick
  1 1/2 c  Raw long-grain white rice
      1    (16-ounce) can whole
           Tomatoes, drained
      3 c  Beef stock
      1 pt Fresh-shucked oysters (about
      2    Dozen medium), drained
 
  Make seasoning mix: Grind bay leaves and mix with remaining spices and
  herbs.
  
  In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add
  onions, green pepper, celery, garlic, parsley, Tasso and pork and
  brown over low heat, stirring constantly, 15 minutes. Add sausage and
  seasoning mix, mix thoroughly and continue cooking, stirring
  frequently, for 20 minutes. Add rice, raise heat to medium and cook 5
  minutes, or until rice is lightly browned, stirring and scraping
  sides and bottom of pot. Add tomatoes, stock and oysters and mix
  gently. Raise heat to high, bring to a boil and cook, uncovered, 5
  minutes. Cover pot, reduce heat to low and cook 40 minutes, stirring
  gently every 5 to 10 minutes. If too dry, add 1/4 to 1/2 cup water
  after about 30 minutes. Uncover pot, raise heat to medium and allow
  rice to dry out, about 10 minutes without stirring. Stir very gently,
  so as not to break up oysters and serve immediately.
  
  Yield: 4 to 6 servings
  




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Recipe ID 22626 (Apr 03, 2005)

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