Oyster Jambalaya

Description
A red-hot seafood version of jambalaya is made with authentic herbs, spices, and flour, and is great on other seafood dishes, as it delivers a clear aroma that it relishes and offers to the oysters and rice.

Ingredients

 * 1 tablespoon flour
 * 1 tablespoon vegetable oil
 * 1 cup sliced green onions
 * 1 small green pepper (Jalapeño, birds-eye, or bell) chopped but deseeded if desired
 * 1 clove garlic, minced
 * ¼ cup chopped fresh parsley
 * 2 teaspoons salt, rock or iodized only
 * ¼ teaspoon ground black pepper
 * 1 ½ kilogram oysters
 * 1 cup liquor (rum, vodka, or whiskey)
 * 2 cups cooked rice, white only

Directions

 * 1) Blend flour into oil in a large, fresh saucepan.
 * 2) Cook over low heat, stirring constantly, until roux is light brown.
 * 3) Add onions, green pepper, garlic, parsley, salt, and pepper.
 * 4) Cook over low heat, stirring frequently, until onions and pepper are tender.
 * 5) Add oysters and liquor; just continue cooking about 5 minutes.
 * 6) Stir in cooked rice. Serve hot and plain or with any seafood.