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1/2 lb salt meat
1/4 lb andouille
2 dozen oysters
2 cups rice, raw
1 T catsup
salt and pepper -- to taste
Scald salt meat. Cut in small pieces and fry in 1 T lard in a black iron dutch oven. Add minced onions and simmer slowly until clear. Add sliced andouille, catsup, and simmer in 1/4 cup water until almost tender. Poach the oysters in their liquor, drain, and put them in the fridge until ready to use. That way the juice won't come out of the oysters and gum up the rice.
Add water from oysters to water to equal 4 cups, and parsley. Add rice and 1 1/2 teaspoons salt. Bring to boil, cover and simmer about 20-30 minutes. Adjust for salt. 15 minutes before serving, warm up the jambalaya and add oysters.
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