While many ingredients in a Louisiana jambalaya are subject to variation, rice is essential. This one-pot dish features tender, boneless short ribs, which imbue the rice with a rich, meaty flavor. The finished jambalaya should be moist but not soupy. Have hot sauce available for those who prefer it spicy.
1. Heat oven to 350°F. Cut ribs into 2-inch pieces. In small bowl, stir together Creole seasoning and pepper; sprinkle over ribs.
2. Heat oil in heavy large pot or Dutch oven over medium-high heat until hot. Add ribs in batches; cook 3 to 4 minutes or until browned, turning once. Place on plate.
3. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil.
4. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through.
5. Remove from oven; return pot to stovetop. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 8 | ||
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Calories: 482 | ||
Calories from Fat: 294 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 457.8mg | 16 % | |
Potassium 576.5mg | 15 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 18.7g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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