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 Edit

Directions Edit

  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.
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