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Oyster Jambalaya

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Ingredients
  Onions 1 Cup (16 tbs), chopped
  Bell pepper 1⁄2 Cup (8 tbs), chopped
  Mushrooms 1 Cup (16 tbs), sliced
  Oysters 1 Quart (With Juice)
  Rice 3 Cup (48 tbs)
  Garlic 1 Teaspoon, chopped
  Parsley 1⁄2 Tablespoon, chopped
  Canned tomato sauce 4 Ounce (1 Can)
  Bacon drippings 1 Tablespoon
  Olive oil 1 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Louisiana hot sauce 1 Tablespoon
  Kitchen bouquet 1 Tablespoon
  Water 1 Cup (16 tbs)
Directions

Saute onions and bell pepper in olive oil and bacon drippings until onions are clear.
Add mushrooms and a little water, then add garlic and parsley.
Add tomato sauce, wine, Louisiana hot sauce and Kitchen Bouquet, and then add rice.
Add oysters with their juice, having water cover other ingredients about 1 inch.
Cook on medium high heat until most of the juice is gone.
Then cover and simmer 1 hour.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Aphrodisiac, Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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