Uploaded November 2015 | Updated September 2026, 2 weeks ago
Jambalaya
Ingredients:
1/2 cup chopped green onion
1/2 cup chopped white onion
1 large green pepper, cut into strips
1/2 cup chopped celery, with a few leaves
1 tsp. minced garlic
1/3 cup butter
1/2 -1 lb. raw shrimp, peeled & cleaned
2 dozen raw oysters (about 1 cup, or 1 cup cooked ham, cubed, if desired)
16 oz. can tomatoes
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup raw rice
Directions:
In a 12" camp oven, saute' onions, green pepper strips, celery and garlic in the butter until tender, but not browned.
Add shrimp and oysters, cook for 5 minutes. (If ham is used instead of oysters, add ham when rice is added)
Add the tomatoes, chicken broth, salt, cayenne pepper and rice. Stir and cover.
Cook 25 - 30 minutes over low heat, or until rice is done. If mixture becomes too dry, add tomato juice. Taste for seasoning.
Jambalaya
Ingredients:
1/2 cup chopped green onion
1/2 cup chopped white onion
1 large green pepper, cut into strips
1/2 cup chopped celery, with a few leaves
1 tsp. minced garlic
1/3 cup butter
1/2 -1 lb. raw shrimp, peeled & cleaned
2 dozen raw oysters (about 1 cup, or 1 cup cooked ham, cubed, if desired)
16 oz. can tomatoes
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup raw rice
Directions:
In a 12" camp oven, saute' onions, green pepper strips, celery and garlic in the butter until tender, but not browned.
Add shrimp and oysters, cook for 5 minutes. (If ham is used instead of oysters, add ham when rice is added)
Add the tomatoes, chicken broth, salt, cayenne pepper and rice. Stir and cover.
Cook 25 - 30 minutes over low heat, or until rice is done. If mixture becomes too dry, add tomato juice. Taste for seasoning.
