Sunday, March 16, 2008

Tuesday... Here be some GREAT Cajun.. Short Ribs Jambalaya...

Well good buddy "Charlie the Cop" from out Chicago way sent me this here GREAT recipe, so I made it this past Sunday...and WOW...If'n ya like Cajun cookin...y'all just gonna love this...

Short Ribs Jambalaya....

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.

2 lb. boneless beef short ribs
4 teaspoons Creole or Cajun seasoning
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 large garlic cloves, minced
1 (28-oz.) can diced tomatoes, drained
4 cups reduced-sodium beef broth, divided
2 bay leaves
2 teaspoons chopped fresh thyme
2 cups long-grain white rice
8 green onions, thinly sliced
1/4 cup chopped fresh parsley

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.

8 (1 1/2-cup) servings... y'all can tell...I used a Cast Iron Dutch Oven...which in my book...ya cain't beat Cast Iron fer any kind of cookin.....

Again...Thanks mucho Charlie...

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