Jambalaya

By Bettye

Ingredients

• 2 pounds pork spareribs, cut into single-bone pieces
• 3 T. peanut oil
• 1 large onion, peeled and chopped
• 2 green peppers, cored and chopped
• 3 cloves garlic, peeled and chopped fine
• 4 ribs celery, chopped
• 6 green onions, chopped
• 1 can (28 oz.) whole tomatoes, crushed with your hands
• 3 1/2 cups chicken broth
• 1/2 pound smoked hot-link sausage, sliced in 1/4 in. pieces
• 1 cup diced ham
• 3 T. chopped parsley
• 2 T. Tabasco
• 1/4 cup Worcestershire sauce
• 3 t. whole thyme leaves
• Salt and freshly ground pepper to taste
• 2 cups uncooked converted rice.

Details

Servings 1

Preparation

Step 1

Place spareribs on a broiling rack and bake them in a 400 degree oven until brown, about 15 - 20 minutes. Set aside

Heat a large frying pan and add the oil. Saute the yellow onion, green peppers,garlic, celery, and green onion until all is tender. Place the vegetables and the ribs in a 12 quart stockpot along with the tomatoes and chicken stock. Cover and simmer for 1 hour.

Pan fry the sliced sausage until it just begins to brown. Deglaze the pan with a it of the broth and add the pan drippings to the stockpot. Set the sausage aside.

Add the remaining ingredients, except the sausage and rice, and simmer, covered for anothe 20 minutes. Add the sasage and rice and simmer for 25 minutes. Correct the seasonings.

Note: Count the number of spareribs so that you can remove all of the bones before serving.