Jambalaya

Ingredients

• 1 tablespoon bacon fat or rendered ham fat
• 2 medium onions, choped
• 6 pork link sausages, highly seasoned
• 1 tablespoon flour
• 1 1/2 - 2 cups diced country ham
• 3 medium tomatoes, peeled, seeded, and chopped
• 1 cup uncooked rice
• 1 large garlic clove, minced
• 2 cups chicken stock
• 1 - 1/2inch piece of dried red pepper pod,crushed, or 1/4 or more teaspoon Creole or cayenne pepper
• 1/2 teaspoon dried thyme
• 1 medium pepper, diced (your favorite color)
• 3 tablespoons minced parsley
• 1 1/2 pounds raw shrimp, shelled
• 1 1/2 pounds raw oysters, shucked optional I don't use them, I think the flavor is too strong for the dish but I do add some cut up chicken when I cook the sausage but its not called for in this recipe

Directions

Melt the fat in a heavy pot with tight fitting cover. Add the onions and sausages, and stir over mederate heat until sausages, (and chicken if you want) brown slightly and onions are translucent. Add flour and cook slowly, stirring constantly until the mixture turns a light brown.

Add the ham and tomatoes and cover tightly, simmering over low heat for about 30 minutes. Add the rice, garlic, stock, seasoning, medium pepper, and parsley. Cover tightly and simmer over very low heat for 40 minutes or more until rice is cooked but not mushy. Do not stir.

Add shrimp and cook for 2 minutes. Add oysters and cook for 3 minutes. Adjust seasoning and serve. Serves 6

Submitted 6/13/05.
Source: Creative Cooking, by Readers Digest
Submitted By: Sheila Nelson
nednelson@msn.com
Jambalaya