Baked Black Pot Jambalaya

Ingredients

• 2 cups uncooked long grain rice
• ½ cup margarine, melted
• ½ cup vegetable cooking oil
• 2 cups chopped onions
• 1 chopped bell pepper
• 4 cloves garlic, minced
• 6 cups meat, either chicken, shrimp, oysters, crawfish, salt meat or sausage
• ½ cup whole tomato, squeezed
• 3 cups chicken broth
• 1 tbsp worcestershire sauce
• 4 tbsp Louisiana hot sauce
• 1 tbsp kitchen bouquet
• 3 tspn salt
• 1 tspn cayenne pepper
• ¼ stick sweet cream butter, melted
• ½ cup green onions, sliced
• 4 tbsp parsley, minced

Preparation & Cooking Instructions

1. In a 5 quart cast iron Dutch oven, mix rice and melted margarine together thoroughly, making sure all rice is coated.
2. In a 12" heavy aluminum skillet, heat the cooking oil over high heat and sauté the onions, bell pepper and garlic until they start to brown. Drop in meats and fry them along with the seasonings.
3. Mix the meats and sautéed vegetables into the raw rice, and toss in the remaining ingredients, except the green onions and parsley.
4. Pour in the butter and mix everything together until well blended.
5. Cover the Dutch oven tightly and bake at 375°F for 45 minutes.
6. 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.