Jeff’s New Orleans Jambalaya
Makes 8 servings

Ingredients:

• 2 - pounds pork spareribs, cut into single-bone pieces
• 3 - Tablespoons peanut oil
• 1 - large yellow onion, peeled and chopped
• 2 - green peppers, cored and chopped
• 3 - cloves garlic, peeled and chopped fine
• 4 - ribs celery, shopped
• 6 - green onions, chopped
• 1 - can (28-ounces) whole tomatoes, crushed with your hands
• 3-1/2 - cups canned chicken broth
• 1/2 - pound smoked hot-link sausage, sliced in 1/4-inch peieces
• 1 - cup ham, diced
• 3 - Tablespoons Tabasco
• 1/4 - cup Worcestershire sauce
• 3 - teaspoons whole thyme leaves
• Salt (to taste)
• Pepper (to taste)
• 2 - cups uncooked converted rice

Directions:

1. You want to place the spareribs on a broiling rack and bake for 15 to 20 minutes or until brown. Set aside.
2. In a large frying pan, add oil. Sauce the yellow onions, green peppers, garlic, celery, and green onion until all is tender.
3. In a 12-quart stockpot, place your vegetables and ribs. Cover ands simmer for 1 hour.
4. While the stockpot is cooking, in a frying pan brown the sausage. Deglaze the pan and add to stockpot. Set the sausage aside.
5. Into the stockpot, add the ham, parsley, Tabasco, Worcestershire sauce, thyme, salt, and pepper. Simmer covered for 20 minutes.
6. Add the sausage and rice and simmer for 25 minutes.