Cooking Louisiana  -  Percy's Oyster Jambalaya
Here's my Fathers recipe for Oyster Jambalaya.... for the most part this is a brown Jambalaya. Some folks make red ones.

Serves 8 people....

3 lbs. chopped onions
6 stalks of celery chopped
3 tbs. chopped garlic
3 tbs. chopped parsley
1/4 cup chopped green onion
1/4 cup chopped bell pepper
1 cup chopped mushrooms
1 tsp. cayenne pepper
1/2 tsp. salt
2 tbs. Worcestershire
1/2 gallon fresh oysters
1 lb. salt meat cubed
2 tbs. ketchup
4 1/2 cups water
1 cup oyster juice
1/8 cup cooking oil
2 1/4 cups of water
2 1/4 cups uncooked rice

In a large pot on a medium fire lightly brown salt meat. Add onions, turn fire up to medium-high and cook until they start to brown. Lower fire and smother onions for about and hour or so. You want the onions greatly reduced and well browned. Add two cups of water a little at a time while stirring. Turn fire up to medium.

Add celery and garlic. Next goes the Worcestershire Sauce, ketchup, cayenne pepper and remainder of water. Cook for about 30 minutes occasionally stirring.

Add rice, parsley, onion tops, mushrooms, oysters, oyster juice, salt. Allow to come to a boil, turn on low and cook for about an hour. Stir occasionally to check the doneness of rice.

Percy Guidry