---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Black Pot Jambalaya
 Categories: Rice, Shrimp, Crayfish, Oysters, Cajun
      Yield: 6 Servings
 
      2 c  Uncooked long grain rice
    1/2 c  Margarine; melted
    1/2 c  Vegetable cooking oil
      2 c  Onions; chopped
      1    Bell pepper; chopped
      4    Cloves garlic; minced
      6 c  Chicken, Shrimp, Oysters or
           Crawfish, Salt meat or
           Sausage
    1/2 c  Whole tomato; squeezed
      3 c  Chicken broth
      1 tb Worcestershire sauce
      4 tb Louisiana hot sauce
      1 tb Kitchen Bouquet
      3 ts Salt
      1 ts Cayenne pepper
      2 tb Butter; melted
    1/2 c  Green onions; sliced
      4 tb Parsley; minced
 
  In a 5 quart cast iron Dutch oven, mix rice and melted margarine
  together thoroughly, making sure all rice is coated. In a 12 inch
  heavy aluminum skillet, heat the cooking oil over high heat and
  Saute the onions, bell pepper and garlic until they start to
  brown. Drop in meats and fry them along with the seasonings. Mix
  the meats and sauteed vegetables into the raw rice, and toss in
  the remaining ingredients, except the green onions and parsley.
  Pour in the butter and mix everything together until well blended.
  Cover the Dutch oven tightly and bake at 375 for 45 minutes. Toss
  in green onions and parsley, stir the jambalaya to mix all the
  ingredients, cover the pot and continue to bake for another 15
  minutes or until the rice is tender and flaky.

  Festival: Louisiana Oyster Festival; July 14-16, 1995.
  
  Recipe by: Cajun Country Recipes
  
  From: Janice Springer
 
-----