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
