Ready in 5 hours
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.
lovableangeldoll 1y agoThis so delsh
charnieg 3y ago
tmarshall08 5y agoMy family looooved this
ckessler 7y agoWe used more cajun spice and lower sodium beef broth. It is a good winter meal.
dstaley 8y agoPER SERVING: 515 calories, 22 g total fat (7.5 g saturated fat), 29.5 g protein, 49.5 g carbohydrate, 90 mg cholesterol, 535 mg sodium, 2.5 g fiber [I posted this recipe.]