Oyster Jambalaya

• 1 cup onions, chopped
• ½ cup bell pepper, chopped
• 1 cup

Sauté onions and bell pepper in olive oil and bacon drippings until onions are clear. Add mushrooms and a little water, then add garlic and parsley. Add tomato sauce, wine, Louisiana hot sauce and Kitchen Bouquet, and then add rice. Add oysters with their juice, having water cover other ingredients about 1 inch. Cook on medium high heat until most of the juice is gone. Then cover and simmer 1 h