This jambalaya is another Cajun classic. We don’t make it as often as we should–it is that good.

  • 1/2 cup oil
  • 1 onion, finely chopped
  • 3 stalks celery, finely chopped
  • 1 1/2 bell pepper, finely chopped
  • Salt & pepper to taste
  • 1 pint small oysters, drained
  • 3 cups white rice, uncooked

Heat oil and onion, celery, bell pepper, salt & pepper over medium heat. Cook down until soft, about 20 min.

Add oysters and cook until done, about 20 min.

Stir in rice and about 5 cups water. Cover and cook for about 45 min, or until the rice is done. Partially remove the lid for the last 5 min.

Prep time: 30 min.
Cook time: 1 hour 30 min.
Serves: 8.

Notes

Source: Rocky Tabyanan.