Baked Black Pot Jambalaya Recipe

• 2 c. Uncooked long grain rice
• 1/2 c. Margarine -- melted
• 1/2 c. Vegetable veg. oil
• 2 c. Onions -- minced
• 1 x Bell pepper -- minced
• 4 x Cloves garlic -- chopped
• 6 c. Meat: either chicken or possibly Shrimp or possibly Oysters or possibly crawfish or possibly salt Meat Or possibly sausage
• 1/2 c. Whole tomato -- squeezed
• 3 c. Chicken broth
• 1 Tbsp. Worcestershire sauce
• 4 Tbsp. Louisiana warm sauce
• 1 Tbsp. Kitchen Bouquet
• 3 tsp Salt
• 1 tsp Cayenne pepper
• 1/4 stk sweet cream butter -- Melted
• 1/2 c. Green onions -- sliced
• 4 Tbsp. Parsley -- chopped

1. In a 5 qt cast iron Dutch oven, mix rice and melted margarine together thorougly, making sure all rice is coated.
2. In a 12 inch heavy aluminum skillet, heat the veg.
3. oil over high heat and Saute/fry the onions, bell pepper and garlic till they start to brown.
4. Drop in meats and fry them along with the seasonings.
5. Mix the meats and Sauteed vegetables into the raw rice, and toss in the remaining ingredients, except the green onions and parsley.
6. Pour in the butter and mix everything together till well blended.
7. Cover the Dutch oven tightly and bake at 375 for 45 min.
8. Toss in green onions and parsley, stir the jambalaya to mix all the ingredients, cover the pot and continue to bake for another 15 min or possibly till the rice is tender and flaky.
9. Festival: Louisiana Oyster Festival; July 14-16,

long grain rice, margarine, vegetable veg oil, onions, bell pepper, garlic, either chicken, tomato squeezed, chicken broth, worcestershire sauce, warm sauce, kitchen, salt, cayenne pepper, sweet cream butter, green onions, parsley

Taken from cookeatshare.com/recipes/baked-black-pot-jambalaya-74079 (may not work)