Oct 112018
 

Here is a Cajun Jambalaya, no tomatoes, recipe. It’s a different twist with 2 different pork meats.

3 pounds Pork Short Ribs

1 pound fresh Pork Sausage, removed from casing and crumbled

1 tablespoon Vegetable Oil

2 cups Onions, chopped

1 cup Green Bell Peppers, chopped

1 cup Beef Stock

2 1/2 cup Water

1 1/2 cups Long-grain Rice

Creole Seasoning to taste

2 tablespoons Fresh Parsley, chopped

In a large heavy pot, brown pork ribs and sausage in oil over medium-high heat. Add onions and bell peppers and cook, stirring, until soft, about 5 minutes. Add stock and simmer for 30 minutes. Add water and rice. Season with Creole seasoning. Bring to a boil, then reduce heat, cover and cook, until rice is tender, 20 to 25 minutes. Remove from heat and add parsley.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)