| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork spareribs |
| 3 |
ts |
Ground red pepper |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Creole Seasoning |
| 1/2 |
ts |
Seasoned salt |
| 3 |
c |
Chopped onion |
| 1/3 |
c |
Chopped red bell pepper |
| 1/3 |
c |
Chopped green bell pepper |
| 3/4 |
c |
Chopped celery |
| 1 |
|
Clove Garlic; Minced |
| 1/2 |
lb |
Smoked sausage; Sliced |
| 2 |
c |
Uncooked rice |
| 3 |
c |
Water |
INSTRUCTIONS
1. Have butcher cut ribs in half across the bone (about 2" wide). Cut into
single rib portions. Place on rack in large roasting pan. Combine red
pepper, 1 1/2 teaspoon salt, Creole seasoning, and seasoned salt. Sprinkle
over ribs. Bake in oven about 1 1/4 hours. Reserve 3 Tbsp of the drippings
(add oil if needed)
2. Cook onions, peppers, celery, garlic, and sausage in drippings in 6 qt
Dutch oven for 15 minutes, stirring frequently. Add rice, water, remaining
salt, and ribs. Heat to boiling. Reduce heat and cook covered 20-30 minutes
until rice is tender.
Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898
<Rodeo46898@aol.com> on Dec 28, 1997
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