Bayou Blackbird Jambalaya

Recipe Ingredients

30		Blackbirds - cleaned
1 1/2 lbs	681g / 24oz	Pork sausage
1 lb	454g / 16oz	Onion - chopped (large)
1 lb	454g / 16oz	Green pepper - chopped (large)
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Water
2 cups	320g / 11oz	Raw rice
1 tablespoon	15ml	Chopped green onion tops
1 tablespoon	15ml	Minced parsley

Recipe Instructions

Brown birds and sausage in a Dutch oven; cook until birds are tender. Add onion, green pepper, and celery, and cook until onion browns slightly. Add salt and pepper to taste, then the water. Bring to a boil and add rice; be sure there is sufficient liquid to cook rice. Cover tightly and cook for about 40 minutes. Just before serving stir in onion tops and parsley.

This recipe yields 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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