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Short Ribs Jambalaya

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“A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Cut ribs into 2-inch pieces. In a small bowl mix together the Creole seasoning and black pepper. Sprinkle over the meat and gently rub inches.
  3. Over medium-high heat, heat oil in heavy Dutch oven and add ribs in small batches; cooking 3 to 4 minutes or until browned, turning once. Remove and place on plate.
  4. Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
  5. 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.
  6. Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
  7. Remove from oven; return pot to stovetop. Uncover and stir in remaining stock; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven.
  8. Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.

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