Side Pannel
Jambalaya #1
Ingredients List
- 2 lb Pork spareribs; cut into
- -single-bone pieces
- 3 tb Peanut oil
- 1 lg Yellow onion; chopped
- 2 Green peppers; chopped
- 3 Cloves garlic; chopped fine
- 4 Ribs celery; chopped
- 6 Green onions; chopped
- 1 cn (28-oz) whole tomatoes;
- -crushed with your hands
- 3 1/2 c "Chicken Soup Stock" or
- -canned chicken broth
- 1/2 lb Smoked hot-link sausage;
- -sliced in 1/4-inch pieces
- 1 c Diced ham
- 3 tb Chopped parsley
- 2 ts Tabasco
- 1/4 c Worcestershire sauce
- 3 ts Whole thyme leaves
- 2 c Uncooked converted rice
Directions
Originally this dish, like so many dishes that have become classics, was
designed to use up leftovers. The dish stands in the great tradition of
frugal cooks who could not afford to throw anything away, or in the more
profound tradition, that good community of cooks who refused to throw out
any edible leftovers. This bit of Cajun ingenuity is now common all over
New Orleans, and there are as many variations on this dish as any one I
know. I think I love them all!
Place the spareribs on a broiling rack and bake them in a 400ø oven until
brown, about 15 to 20 minutes. Set aside.
In the meantime heat a large frying pan and add the oil. Saut”š the yellow
onion, green peppers, garlic, celery, and green onion until all is tender.
Place the vegetables and the ribs in a 12-quart stockpot, along with the
tomatoes and chicken stock. Cover and simmer for 1 hour.
Pan-fry the sliced sausage until it just begins to brown. Deglaze the pan
with a bit of the broth and add the pan drippings 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 and simmer for 25
minutes. Correct the seasoning with salt and fresh ground black pepper.
designed to use up leftovers. The dish stands in the great tradition of
frugal cooks who could not afford to throw anything away, or in the more
profound tradition, that good community of cooks who refused to throw out
any edible leftovers. This bit of Cajun ingenuity is now common all over
New Orleans, and there are as many variations on this dish as any one I
know. I think I love them all!
Place the spareribs on a broiling rack and bake them in a 400ø oven until
brown, about 15 to 20 minutes. Set aside.
In the meantime heat a large frying pan and add the oil. Saut”š the yellow
onion, green peppers, garlic, celery, and green onion until all is tender.
Place the vegetables and the ribs in a 12-quart stockpot, along with the
tomatoes and chicken stock. Cover and simmer for 1 hour.
Pan-fry the sliced sausage until it just begins to brown. Deglaze the pan
with a bit of the broth and add the pan drippings 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 and simmer for 25
minutes. Correct the seasoning with salt and fresh ground black pepper.
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