Jambalaya Ham and Oyster Dressing

Ingredients

• 2 1/2 cups converted white rice
• 8 tablespoons unsalted butter
• 1/2 lb smoked ham, cut into 1/2 inch dice
• 1 large onion, chopped
• 2 medium celery ribs, chopped (with leaves)
• 1 medium green bell pepper, chopped
• 4 scallions, chopped
• 2 garlic cloves, minced
• 1 tablespoon cajun seasoning

• 1 (15 ounce) can tomato sauce
• 1-1 1/2 cup turkey broth or chicken broth, as needed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/4-1/2 teaspoon fresh ground pepper

• 2 (8 ounce) containers oysters, drained and cut into 2-3 pieces (may use 24 fresh shucked oysters)

Directions

1. 1

   Bring a large pot of lightly salted water to a boil over high heat.

2. 2

   Add in the rice; lower heat to medium.

3. 3

   Boil for about 15-20 minutes or until rice is barely tender.

4. 4

   Drain rice in a sieve and rinse under cold running water.

5. 5

   Transfer rice to a large bowl.

6. 6

   In a big skillet, let butter melt over medium-high heat.

7. 7

   Add in the ham, celery, bell pepper, scallions, and garlic; stir/saute for about 10-12 minutes or until the onion is golden.

8. 8

   Add in the Cajun seasoning; stir fo 30 seconds.

9. 9

   Add in tomato sauce, 1 cup broth, Worcestershire sauce, salt, and pepper.

10. 10

    Bring to a simmer; lower heat to medium and cook 10 minutes, stirring occasionally, or until slightly thickened.

11. 11

    Add the sauce to the bowl rice along with the oysters; stir to mix.

12. 12

    Transfer mixture to a lightly butter casserole dish.

13. 13

    Drizzle with 1/2 cup broth; cover and bake in a 350° oven for about 30 minutes.