Eula Maes Short Rib Jambalaya Tabasco Recipes

Steps:

• Heat oven to 350 degrees.
• 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.
• 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.
• Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
• 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.
• Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
• 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.
• Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.

Steps:

• Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a medium-brown roux the color of peanut butter. This will take about 30 minutes.
• Add the onions and bell peppers, and cook, stirring, until the vegetables are wilted and lightly golden, about 5 minutes. Add the celery and garlic cloves. Cook, stirring, for 3 to 4 minutes. Add the shrimp stock or water, bay leaves, thyme, and salt. Reduce heat to medium-low and simmer, covered, for 45 minutes.
• Add the shrimp and crabmeat and simmer until the shrimp turn pink, 6 to 8 minutes. Add the oysters and their liquor and simmer until the edges of the oysters curl, about 3 minutes. Remove and discard the bay leaves and thyme. Garnish with the parsley and green onions. Serve the gumbo over rice. Additional Tabasco and filé powder can be passed at the table to allow each guest to season according to taste.

Steps:

• Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
• Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
• Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
• Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
• Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.