05-01-2008, 04:27 PM
Although designed to use up leftovers, Jambalaya has evolved into one of the more recognizable dishes from our Cajun South. There are many variations of this dish and one is no better than the other!
Jambalaya
Ingredients:
2 pounds pork spareribs, cut into single bone pieces
3 Tbsp peanut oil
1 large yellow onion, chopped
2 green peppers, chopped
3 cloves garlic, chopped fine
4 ribs of celery, chopped
6 scallions (green onions), chopped
1 can (28 oz) whole tomatoes crushed with your hands
3 1/2 cups chicken stock (canned if you don't keep any handy)
1/2 pound smoked hot-link sausage, sliced in 1/4 inch pieces
1 cup diced ham
3 Tbsp chopped flat leaf parsley
2 tsp Tabasco sauce
1/4 cup Worcestershire sauce
3 tsp whole thyme leaves
Salt and fresh ground pepper to taste
2 cups uncooked converted rice
Place the spareribs on a broiling rack and bake themn in a 400°F oven until brown, about 15 -20 minutes then set aside.
While those are cooking, heat a large frying pan and add the oil. Saute the yellow onion, peppers, garlic, celery and green oinion until it's all tender. Place the vegetables and the ribs in a 12 quart stock pot and toss in the tomatoes and chicken stock. Cover and simmer for 1 hour.
Pan fry the sliced sausage until it just begins to brown. Deglase the pan with a bit of the broth and add this to the stockpot. Set the sausage aside.
Add the remaining ingredients except the sausage and rice and simmer, covered for another 20 minutes.
Add the sausage and rice, simmer another 25 minutes. correct the seasonings if you want and enjoy!
Are you drooling yet?
