Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies
2 Tbsp. butter 2 med. onions, diced 1 Tbsp. flour 2 c. water 1 (16 ounce) can tomatoes Dash of garlic powder 1 Tbsp. chopped parsley 1/2 tsp. filé Salt and pepper 1 c. uncooked rice 1/4 tsp. thyme 1 bay leaf 1 green bell pepper, chopped 2 c. cleaned and cooked shrimp 2 c. oysters, with liquor Melt butter in a heavy cast iron skillet. Add onions and sauté until browned. Add flour slowly and stir until browned. Add water, stirring constantly until a smooth paste is formed. Add all other ingredients except the seafood. Cover the skillet and cook over low heat for about 15 to 20 mins., until rice is tender. Add shrimp and oysters with the oyster liquor. Cover; heat thoroughly until edges of oysters are curled. Other fish or seafood may be added or substituted.
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