Oyster Jambalaya

Ingredients

• 1 oz tasso
• 1 oz ham, diced
• 2 oz andouille
• 3 oz bacon fat
• 1 large onion, chopped
• 3 stalks celery, chopped
• 2 bell pepper, chopped
• 4 cloves garlic, chopped
• 1 bunch green onions, chopped
• 1 bunch parsely, chopped
• 4 dz raw oysters
• 2 tsp thyme
• 2 C parboiled rice
• 1 C oyster liquid
• 2 C beef stock
• Salt, pepper, and hot sauce to taste
• 2 fresh chili peppers, chopped (OPTIONAL)

Directions

1. Render tasso, ham, and sausage in bacon fat. Add onions, celery and bell pepper, and garlic (and chili peppers, if used) and sauté until translucent.
2. Add the rice and seasonings, oyster liquid, and stock and bring to a boil. Reduce heat to the lowest setting and add green onions, parsely, and oysters.
3. Cover and simmer until rice is tender, about 25-30 minutes.
4. You should stir this only once during the cooking process, usually when half the cooking time has elapsed. Makes about 6½ cups.