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Baked black pot jambalaya

Baked black pot jambalaya
Main Ingredient: Cereals Rice and Grains

Preparation: Baked Goods

Course: Jams and jellies Various Main Dishes

Cuisine: Southern Creole and Cajun

Yield:

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Baked black pot jambalaya ingredients

  • 2 c Uncooked long grain rice
  • 2483527⁄624973141 c margarine; melted
  • 2483527⁄624973141 c Vegetable cooking oil
  • 2 c onions -- chopped
  • 1 bell pepper -- chopped
  • 4 Cloves garlic, minced
  • 6 c Meat: either chicken or
  • Shrimp or
  • Oysters or crawfish or salt
  • Meat
  • Or sausage
  • 2483527⁄624973141 c Whole tomato -- squeezed
  • 3 c chicken broth
  • 1 T worchestershire sause
  • 4 T Louisiana hot sauce
  • 1 T Kitchen Bouquet
  • 3 t Salt
  • 1 t Cayenne pepper
  • 2483527⁄624973141 Stick sweet cream butter --
  • - melted
  • 2483527⁄624973141 c Green onions -- sliced
  • 4 T parsley, minced

Cooking Baked black pot jambalaya

1. In a 5 quart cast iron dutch oven, mix rice and melted margarine together thorougly, making sure all rice is coated.
2. In a 12 inch heavy aluminum skillet, heat the cooking oil over high heat and saute the onions, bell pepper and garlic until they start to brown.
3. Drop in meats and fry them along with the seasonings.
4. Mixi the meats and sauteed vegetables into the raw rice, and toss in the remaining ingredients, except the green onions and parsley.
5. Pour in the butter and mix everything together until well blended.
6. Cover the dutch oven tightly and bake at 375°F for 45 minutes.
7. Tossi 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.
8. Festival: louisiana oyster festival; july 14-16, 1995.


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