Guru
JUMBA
BBQ Ribs Jambalaya is just the ticket to keep those taste buds happy long after the grilling is done.
Ingredients
- 2.5 c water
- 1 can diced fire-roasted tomatoes (14 ounces)
- 1/2 lb fully cooked smoked Conecuh sausage, cut up
- 1 lb pound pulled rib meat (1 slab)
- 1 c long-grain rice
- 1 c diced yellow onion
- 1 c diced green bell pepper
- 1 c diced celery
- 1 fresh jalapeño, finely diced
- 1 Tbsp dried parsley flakes
- 1 Tbsp beef bouillon granules
- 1 tsp dried thyme leaves
- 1 Tbsp chopped garlic
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 Tbsp chipotle powder
- 1/4 tsp sea salt
- 1 bay leaf
Instructions
- In a cast-iron Dutch oven, combine rice, onion, bell pepper, celery, jalapeño, parsley, bouillon, thyme, garlic, black pepper, salt and bay leaf, water, tomatoes, and smoked Conecuh sausage.
- Bring mixture to a boil over medium-high heat.
- Cover, reduce heat and let simmer for 25 minutes.
- Give a stir and serve immediately with buttered, garlicky French bread.
Lauren Cook
