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Oyster Jambalaya

1 oz Tasso
1 oz Ham, medium diced
2 oz Andouille sausage
3 oz Bacon fat
1 Yellow onion, finely diced
3 Stalks celery, finely diced
2 Bell peppers, finely chopped
2 Fresh chili peppers
1 tb Garlic, chopped
2 ts Dried thyme
2 c Converted rice
1 c Oyster liquid
2 c Veal or beef stock
Salt, white pepper, and cayenne to taste
1 bn Green onions, chopped
1 bn Parsley, chopped
48 Raw oysters


Render tasso, ham, and sausage in bacon fat. Add onions, celery and bell pepper, and saute' until translucent. Add chili pepper, garlic, and thyme, and saute' until the garlic is blond. Add the rice, deglaxe with the oyster liquid, then add stock, salt, white pepper, and cayenne. Bring to a boil, reduce heat, and add green onions, parsley, and oysters. Cover and simmer, stirring occasionally, until rice is cooked. Adjust seasonings (should be spicy!) Makes about 6 1/2 cups.


NOTE: Tasso is very spicy and salty pork. Careful with adding salt.



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