INGREDIENTS
| 1 | lb. | pork spareribs cut into 1 rib pieces |
| 1/4 | lb. | bacon |
| 1 | large | onion peeled and chopped |
| 6 | green onions, chopped | |
| 2 | cloves | garlic, minced |
| 1/2 | green pepper, chopped | |
| 1/2 | red sweet pepper, chopped | |
| 1 | stalk | celery, finely chopped |
| 1 | cup | smoked ham, diced |
| 1 | lb. | polish kilbasa, cut into chunks |
| 1 1/2 | cups | long grain rice |
| 1/2 | tsp. | chili powder |
| 1/2 | tsp. | salt |
| 1/4 | tsp. | black pepper |
| 1/4 | tsp. | cayenne pepper |
| 3 | cups | chicken stock |
| 1 | tbsp. | worchestershire sauce |
PROCEDURE
Preheat oven to 425°
Arrange the ribs in a greased pan and bake for 30 minutes.
In the meantime, fry the bacon in a large, heavy pot until crisp. Remove the bacon, drain on a paper towel and crumble.
Add the onions, garlic, peppers, and celery to the bacon fat and cook until vegetables are softened. Add the ham and kilbasa, cover and cook 10 minutes, stirring every few minutes.
Stir in the rice, the spices, the bacon, the worchestershire sauce, and the chicken stock, and bring to a boil.
Drain the ribs on paper towels, then bury in the jambalaya. Cover and cook over a low heat for 20-25 minutes.
Carey Dillinger (adapted from Cajun Cooking by Norma MacMillan)
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