Baked Black Pot Jambalaya
2 Cup long grain rice, Uncooked 3 Cup Chicken broth
1/2 Cup Margarine, melted 1 Tbl Worcestershire sauce
1/2 Cup Vegetable cooking oil 4 Tbl Louisiana hot sauce
2 Cup Onions, chopped 1 Tbl Kitchen Bouquet
1 Bell pepper, chopped 3 Tsp Salt
4 Cloves garlic, minced 1 Tsp Cayenne pepper
6 Cup Chicken, shrimp, oysters, 1/4 Stick sweet cream butter
Crawfish, salt meat or Melted
Sausage 1/2 Cup Green onions, sliced
1/2 Cup Whole tomato, squeezed 4 Tbl 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 Sauté
the onions, bell pepper and garlic until they st art to brown. Drop
in meats and fry them along with the seasonings. Mix the meats and
Sautéed 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.

ENJOY!!!