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 Meats: In a black iron pot, render tasso, ham, and sausage in bacon fat until lightly browned.
2. Sauté Trinity: Add onions, celery, bell pepper, garlic, and chili peppers (if using). Sauté until vegetables are translucent.
3. Add Rice & Liquid: Stir in rice, seasonings, oyster liquid, and stock. Bring to a boil.
4. Simmer: Reduce heat to lowest setting, add green onions, parsley, and oysters. Cover and simmer 25-30 minutes, until rice is tender.
5. Stir Rule: Stir only once, about halfway through cooking, to avoid gummy rice.
6. Serve: Fluff gently and serve hot.
7. Yield: About 6½ cups

The Gumbo Page