ham and Oyster Jumbalaya

By scratch cook

Ingredients

• 2 dozen oysters and liquid
• 2 cups raw rice
• 1/4 cup chicken stock
• 1 slice lean country cured ham, diced
• 1/4 teaspoon powdered bay leaf
• 1 tablespoon minced parsley
• 1 teaspoon salt
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 chopped onion
• 1 cup diced, cooked turkey
• 1/4 teaspoon thyme
• 1/8 teaspoon pepper
• dash of tobacco sauce

Preparation

Step 1

in a pot combine butter and rice. cook slowly, stirring frequently, until golden. Remove from heat; let stand.
in a pot combing olive oil, ham, and onion. cook slowly until golden.
Add turkey and herbs. Add rice and enough chicken stock, combined with oyster liquid to make 1 1/2 cups liquid. Add salt, pepper, and tobacco sauce; cover.
cook slowly until rice is tender and liquid is absorbed. add oysters
sprinkle on a little additional stock, cover.
cook slowly for 5 to 10 minutes.

Serves 8.