Pork Rib Jambalaya
This Country Style Jambalaya (as opposed to citified versions) does not contain tomato and is righteously good. Include a half pound of mushrooms if you like, put them in with the green onions and parsley, no need to cook ‘em to death.
1 package country style pork ribs cut in two inch pieces (about 3 pounds) or the equivalent in boneless pork, cubed
1 quart water or beef broth
2 medium onions chopped
6 cloves of garlic minced
1 large bell pepper chopped
1 cup each onion tops and parsley chopped
2 stalks celery chopped
a splash of Worcestershire sauce
3 cups long-grain rice
5 tbsp oil
Season meat with salt and pepper. In heavy saucepan or black pot, brown meat in oil.
Add onions, garlic, and saute until onions are caramelized, then add the . bell pepper, celery and last, garlic, saute vegetables till tender. One-half cup of shredded cabbage could be added to the vegetables as an option. Add water, and a splash of Worcestershire, and bring to a hard boil. Reduce heat and simmer until meat is very tender, approximately one hour. Remove excess oil. Have enough broth to cook the rice in, if not enough add a little more water.
Add the washed rice, parsley and onion tops (green onions), mix together. Cover and cook until rice is done...about 20 to 30 minutes.
This Country Style Jambalaya (as opposed to citified versions) does not contain tomato and is righteously good. Include a half pound of mushrooms if you like, put them in with the green onions and parsley, no need to cook ‘em to death.
1 package country style pork ribs cut in two inch pieces (about 3 pounds) or the equivalent in boneless pork, cubed
1 quart water or beef broth
2 medium onions chopped
6 cloves of garlic minced
1 large bell pepper chopped
1 cup each onion tops and parsley chopped
2 stalks celery chopped
a splash of Worcestershire sauce
3 cups long-grain rice
5 tbsp oil
Season meat with salt and pepper. In heavy saucepan or black pot, brown meat in oil.
Add onions, garlic, and saute until onions are caramelized, then add the . bell pepper, celery and last, garlic, saute vegetables till tender. One-half cup of shredded cabbage could be added to the vegetables as an option. Add water, and a splash of Worcestershire, and bring to a hard boil. Reduce heat and simmer until meat is very tender, approximately one hour. Remove excess oil. Have enough broth to cook the rice in, if not enough add a little more water.
Add the washed rice, parsley and onion tops (green onions), mix together. Cover and cook until rice is done...about 20 to 30 minutes.
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