Oyster and Sausage Jambalaya Recipe

Name: Oyster and Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; 1 teaspoon salt; 1 teaspoon gumbo file; 1/2 teaspoon each black and white pepper, dry mustard, cayenne, chili powder, cumin and thyme leaves; 1/4 teaspoon ground cloves; 3 tablespoon butter; 2 cups chopped onion; 1 cup each chopped green bell pepper and celery; 1 tablespoon minced garlic; 2 tablespoon minced parsley; 1 cup finely-chopped Tasso ham; 1 pound lean pork, cut into 1/2-inch cubes; 6 smoked Andouille sausages, sliced 1/2-inch thick; 1 1/2 cups raw long-grain white rice; 1 (16-ounce) can whole tomatoes, drained; 3 cups beef stock; 1 pint fresh-shucked oysters (about 2 dozen medium), drained

Servings: persons

2 bay leaves
1 teaspoon salt
1 teaspoon gumbo file
1/2 teaspoon each black and white pepper, dry mustard, cayenne, chili powder, cumin and thyme leaves
1/4 teaspoon ground cloves
3 tablespoon butter
2 cups chopped onion
1 cup each chopped green bell pepper and celery
1 tablespoon minced garlic
2 tablespoon minced parsley
1 cup finely-chopped Tasso ham
1 pound lean pork, cut into 1/2-inch cubes
6 smoked Andouille sausages, sliced 1/2-inch thick
1 1/2 cups raw long-grain white rice
1 (16-ounce) can whole tomatoes, drained
3 cups beef stock
1 pint fresh-shucked oysters (about 2 dozen medium), drained

1
Make seasoning mix: Grind bay leaves and mix with remaining spices and herbs.
2
In a heavy 7- to 8-quart pot or kettle melt butter over low heat.
3
Add onions, green pepper, celery, garlic, parsley, Tasso and pork and brown over low heat, stirring constantly, 15 minutes.
4
Add sausage and seasoning mix, mix thoroughly and continue cooking, stirring frequently, for 20 minutes.
5
Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly browned, stirring and scraping sides and bottom of pot.
6
Add tomatoes, stock and oysters and mix gently.
7
Raise heat to high, bring to a boil and cook, uncovered, 5 minutes.
8
Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5 to 10 minutes.
9
If too dry, add 1/4 to 1/2 cup water after about 30 minutes.
10
Uncover pot, raise heat to medium and allow rice to dry out, about 10 minutes without stirring.
11
Stir very gently, so as not to break up oysters and serve immediately.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 bay leaves, 1 teaspoon salt, 1 teaspoon gumbo file, 1/2 teaspoon each black and white pepper, dry mustard, cayenne, chili powder, cumin and thyme leaves, and more.

Yes, Oyster and Sausage Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster and Sausage Jambalaya

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