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 ⓘ
Instructions
- 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.
- 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.
- Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
- 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).
Nutrition & Diet Analysis (per serving)
660
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).