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