Baked Black Pot Jambalaya II

Ingredients:

2 cup Uncooked long grain rice
1/2 cup Margarine -- melted
1/2 cup Vegetable cooking oil
2 cup Onions -- chopped
1 Bell pepper -- chopped
4 Cloves garlic -- minced
6 cup Meat: either chicken or Shrimp or Oysters or crawfish or salted Meat or sausage
1/2 cup Whole tomato -- squeezed
3 cup Chicken broth
1 tbsp Worcestershire sauce
4 tbsp hot sauce
1 tbsp Kitchen Bouquet
3 tsp Salt
1 tsp Cayenne pepper
1/4 Stick sweet cream butter -- Melted
1/2 cup Green onions -- sliced
4 tbsp Parsley -- minced

Directions:

In a 5 quart cast iron dutch oven, mix rice and melted margarine together thorougly, making sure all rice is coated.
In a 12 inch heavy aluminum skillet, heat the cooking oil over high heat and saute the onions, bell pepper and garlic until they start to brown.
Drop in meats and fry them along with the seasonings.
Mix the meats and sauteed vegetables into the raw rice, and toss in the remaining ingredients, except the green onions and parsley.
Pour in the butter and mix everything together until well blended.
Cover the dutch oven tightly and bake at 375°F for 45 minutes.
Toss in green onions and parsley, stir the jambalaya to mix all the ingredients, cover the pot and continue to bake for another 15 minutes or until the rice is tender and flaky.

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