Pork sausage jambalaya

Yield: 1 Servings

Measure Ingredient
4 pounds Pork spareribs
3 teaspoons Ground red pepper
2 teaspoons Salt
½ teaspoon Creole Seasoning
½ teaspoon Seasoned salt
3 cups Chopped onion
⅓ cup Chopped red bell pepper
⅓ cup Chopped green bell pepper
¾ cup Chopped celery
1 Clove Garlic; Minced
½ pounds Smoked sausage; Sliced
2 cups Uncooked rice
3 cups Water

1. Have butcher cut ribs in half across the bone (about 2" wide). Cut into single rib portions. Place on rack in large roasting pan. Combine red pepper, 1½ teaspoon salt, Creole seasoning, and seasoned salt. Sprinkle over ribs. Bake in oven about 1 ¼ hours. Reserve 3 Tbsp of the drippings (add oil if needed)

2. Cook onions, peppers, celery, garlic, and sausage in drippings in 6 qt Dutch oven for 15 minutes, stirring frequently. Add rice, water, remaining salt, and ribs. Heat to boiling. Reduce heat and cook covered 20-30 minutes until rice is tender.

Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898 <Rodeo46898@...> on Dec 28, 1997

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