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Black Oyster Jambalaya

4 medium onions, chopped
3/4 cup oil
3/4 cup chopped bell pepper
red pepper
3/4 cup chopped green onion
3/4 cup chopped celery
3 cloves garlic, chopped
2 dozen Oysters
4 cups rice, washed

In a large Dutch oven add oil and onions. Over a medium heat cook onions until they turn black and begin to smoke. Add drained Oysters and stir for 1 minute. Add water to within 1 inch of top and bring to a boil. Add greens: bell pepper, garlic, celery and green onions. Return to a boil. Add red pepper and salt. Taste. Liquid must be a little salty and red pepper should tickle throat. Add washed rice. Stir gently once or twice until water goes below level of rice. Cover and lower heat to low until rice is cooked.

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