Jambalaya

When I was a truck driver I traveled all over the country. Occasionally I'd meet someone you wouldn't expect. This recipe is from one of those pleasant surprises in Louisiana. salt meat is simply a dried and salted meat, usually beef. If you don't have that in your area i suggest increasing ham to 1.5 lbs and using salt cured ham. For the pork sausage i use cajon style.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄2 lb bacon
• 2  tablespoons flour
• 2  tablespoons bacon drippings
• 1  lb ham, diced
• 1⁄2 lb  salt  meat, cubed
• 1  lb pork sausage, rough chopped
• 4  onions, chopped
• 3  garlic cloves, minced
• 3  tomatoes, crushed
• 8  ounces  oysters
• 1  cup rice, uncooked
• 2 1⁄2 cups water

Directions

1. fry bacon and set aside.
2. make a roux of flour and bacon drippings.
3. in separate skillet brown the ham, bacon, salt meat, sausage, onions and garlic about 15 to 20 minutes.
4. drain well and add to the roux. add tomatoes and oysters, simmering about 15 minutes.
5. add rice and water. cover and cook 20 minutes or until rice is done.