Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

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.

Ingredients Nutrition


  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.
Most Helpful

A beautifully flavored, satisfying main dish.

mollypaul March 02, 2006

Delicious! This is going into my "keeper" file, and I will definitely be making it again. I didn't have Essence seasoning, so I just used seasoned salt, pepper, and a bit of cayenne pepper. I also used half a bag of frozen pepper strips (red, yellow and green). The flavors were wonderful, very hearty and satisfying, and couldn't be easier to make, what's not to love about this one!

Michelle Berteig June 11, 2007