Jambalaya

I usually want chicken in mine too but this is a good recipe that you can add or subtract from..Replace the ham with chicken if you like or just add it to the pot. I would use 1-2 chicken breasts but in lrg. chunks crosswise. Small pork chops are good too.

Ingredients

• 1Tblsp. bacon fat or rendered ham fat
• 2 med. onions chopped
• 6 pork sausage, highly seasoned
• 1 Tblsp. flour
• 11/2 -2 cups diced country ham
• 3 med. tomatoes , peeled, seeded, &
• chopped
• 1 cup uncooked rice
• 1 lrg. garlic clove, minced
• 2 cups chicken stock
• 1 1/2 inch piece of dried red pepper
• pod, crushed, or 1/4 (or more) tsp. Creole pepper
• 1/2 dried thyme
• 1 medium green pepper, diced
• 3 Tblsp. minced parsley
• 1 1/2 lbs. raw shrimp, shelled
• 1 1/2 lbs. raw oysters, shucked ( I don't use these but you can, I think their flavor is too strong for the dish.

Directions

Melt the fat in a heavy pot with a tight fitting cover. Add the onions and sausages, and stir over moderate heat until sausages 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, green 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.

Submitted 6/13/05.
Source: Creative Cooking
Submitted By: Sheila Nelson
www.nednelson@msn.com
Jambalaya