Oyster Jambalaya

½ lb. salt meat - cut in ¾” cubes
2 doz. small oysters
3 onions - chopped
3 stalks of celery - chopped
6 onion tops - chopped
4 stems of parsley - chopped
2 cups of rice
Cooking oil to cover bottom of pot
4 ½ cups of water
salt & pepper to taste
½ teaspoon - garlic 

Put oil in Pot, fry salt meat until brown. Add onions and fry also until browned. Add celery until soft. Add garlic let cook a few seconds. Add water. Bring to a boil. Add seasoning to taste. Add onion tops. Let boil 5 minutes. Add rice and let cook until rice becomes swollen. Add oysters & parsley. Cover and cook on low fire for 15 minutes.

Recipe by the late Earl H. Jackson of Houma, LA