Jambalaya
"When I was a truck driver I traveled all over the country. Occasionally I'd meet someone you wouldn't expect. This recipe is from one of those pleasant surprises in Louisiana. salt meat is simply a dried and salted meat, usually beef. If you don't have that in your area i suggest increasing ham to 1.5 lbs and using salt cured ham. For the pork sausage i use cajon style."
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄2 lb bacon
- 2 tablespoons flour
- 2 tablespoons bacon drippings
- 1 lb ham, diced
- 1⁄2 lb salt meat, cubed
- 1 lb pork sausage, rough chopped
- 4 onions, chopped
- 3 garlic cloves, minced
- 3 tomatoes, crushed
- 8 ounces oysters
- 1 cup rice, uncooked
- 2 1⁄2 cups water
directions
- fry bacon and set aside.
- make a roux of flour and bacon drippings.
- in separate skillet brown the ham, bacon, salt meat, sausage, onions and garlic about 15 to 20 minutes.
- drain well and add to the roux. add tomatoes and oysters, simmering about 15 minutes.
- add rice and water. cover and cook 20 minutes or until rice is done.
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