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Oysters are my favorite seafood. I like them raw with sauce and crackers or any way you can cook them. roast them, steam them, whatever. It is really hard to ruin good oysters as far as I am concerned. I love cajun food and my old Louisiana Navy buddy has given me a lot of good recipes for seafood and cajun food. This is one is a favorite because it combines oysters and cajun. It is oh so good.

OYSTER JAMBALAYA

3 tsp shortening

1 tsp all purpose flour

1 1/2 cups finely chopped onions

1 clove garlic, minced

1 cup chopped green peppers

1/2 cup finely chopped celery

1/2 cup ground pork

1/2 pound ground veal

3 dozen oysters

2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper

2 cups cooked rice

1 1/2 tbsp finely chopped parsley

1 1/2 tbsp chopped green onion tops

Make a golden brown roux with shortening and flour. Be careful not to burn it. Add onion, garlic, green pepper, and celery and cook slowly until clear, stirring frequently. Add pork and veal and cook until brown, about 10 minutes.

Drain liquid from the oysters and stir it into the vegetable mixture. Cook for 5 minutes. Add the oysters, salt, black and red pepper. Cook for an additional 20 minutes and then stir in rice.

Transfer to the top of a double boiler to keep it hot for 1 hour to allow the flavors to blend. Just before serving, stir in the parsley and onion tops.

This is excellent by itself but I like it best with some good Southern Cornbread.

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