Pork Rib Jambalaya

At the end of a depressing week where everyone in the house came down with colds and racking coughs (not flu! Not flu!) and the internet was full of stories about the futility of a career in genre fiction, there's only one thing left for a girl to do.

Laissez les bon temps rouler!

To that end I am offering herewith my recipe for Cajun pork rib jambalaya.

2 lbs boneless country pork ribs, cut in 2 inch pieces
2 tsp salt
1/4 tsp black pepper
2 tsp Tabasco sauce

Mix seasonings with meat. Heat in a heavy pot

1 tbsp cooking oil

Fry the meat, stirring, until browned on all sides. Remove the meat. Put in the hot oil

1 1/2 cups chopped onion

Cook until soft and golden, scraping up the browned meat bits. Add

1/2 cup chopped celery
3 garlic cloves, peeled

Cook 5 minutes. Add

1 cup seeded and chopped bell peppers

Cook 2 or 3 minutes more. Return rib meat to the pot, and add

3/4 cup canned seeded and chopped tomatoes
4 cups chicken broth

Cook, covered, 30 minutes, stirring from time to time. Stir in

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

Cook, covered, until the rice is done, 25-30 minutes. Add more Tabasco if desired.  Serve.

Kate Gallison