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Short Rib Jambalaya




Source of Recipe


Willie Crawford's Soul Food Recipes Newsletter


List of Ingredients




1 tablespoon vegetable oil
2 pounds pork short ribs, cut into 2-inch pieces
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Accent seasoning
2 teaspoons Original TABASCO® brand Pepper Sauce
1 1/2 cups chopped yellow onions
1/2 cup chopped celery
3 garlic cloves, peeled
1 cup seeded and chopped bell peppers (green, red,
and yellow mixed or just green)
3/4 cup canned seeded and chopped tomatoes
4 cups water
1/3 cup chopped fresh parsley leaves
1/2 cup finely chopped green onions (green and white
parts)
3 cups raw long-grain white rice


Recipe



Oil a large, heavy pot or Dutch oven with the vegetable oil and
place over medium heat. Season the ribs with 2 teaspoons of the
salt, 1/4 teaspoon of the
black pepper, the Accent, and 1 teaspoon of the TABASCO® Sauce.
When the oil is hot, add the ribs and cover the pot. Cook,
stirring occasionally and scraping
the browned bits from the bottom of the pan, until the meat is
evenly browned, about 45 minutes.
Transfer the ribs to a platter and drain off all but 3
tablespoons of the fat in the pot. Add the onions and cook,
stirring occasionally and scraping the
browned bits off the bottom of the pot, until they are soft and
lightly golden, 5 to 6 minutes. Add the celery and garlic and
cook for 5 minutes, stirring
occasionally. Add the bell peppers and cook, stirring a few
times, for 2 to 3 minutes. Add the tomatoes and return the ribs
to the pot. Cover and cook over
medium-low heat for 30 minutes, stirring occasionally.
Add the water, cover, and simmer for 30 minutes longer. Add the
parsley, green onions, and rice. With a spoon, stir to submerge
the rice in the liquid. Add
the remaining 1 teaspoon salt, 1/4 teaspoon black pepper, and 1
teaspoon TABASCO® Sauce. Stir to mix, cover, and cook until all
the liquid is absorbed, about
30 minutes.
While cooking the onions and meat, scrape the bottom and sides of
the pot often with a spoon or spatula."
Remove from the heat and let stand, covered, for about 5 minutes
before serving.

Makes 8 to 10 servings.