Jumbalaya

Name: Jumbalaya
Ingredients: 1 -2 lb pork back ribs, parboiled; 1 lb ham; 1 lb sausage; 1 lb shrimp, de-veined and peeled; 1 onion, chopped; 1 green pepper, chopped; 3 celery ribs, chopped; 3 -5 garlic cloves, chopped; 3 tablespoons oil, canola; 1 (20 ounce) can tomatoes, crushed; 1/4 cup Worcestershire sauce; 3 tablespoons Tabasco sauce; 2 (14 ounce) cans broth; 2 cups converted rice

14 ingredients

4 steps

Ingredients

1 -2 lb pork back ribs, parboiled
1 lb ham
1 lb sausage
1 lb shrimp, de-veined and peeled
1 onion, chopped
1 green pepper, chopped
3 celery ribs, chopped
3 -5 garlic cloves, chopped
3 tablespoons oil, canola
1 (20 ounce) can tomatoes, crushed
1/4 cup Worcestershire sauce
3 tablespoons Tabasco sauce
2 (14 ounce) cans broth
2 cups converted rice

Directions

1

Use any combination of the meats, but the shrimp is a must. I like using parboiled brats for the sausage, but kielbasa is OK. There is no need to parboil fully cooked meats, and do NOT pre-cook the shrimp.
2

Saute the raw veggies (the holy trinity of Cajun cuisine) in the oil until the onion is translucent. Add tomatoes (do not drain), Worcestershire and Tabasco sauces, Simmer 30 minutes.
3

Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
4

Add shrimp, then stir in rice. Cover and simmer until all liquid is absorbed. If rice is not quite done, add water, 1 cup at a time, and continue to simmer until rice is done to your taste. (think risotto).