Doreen’s Beef Short Ribs Jambalaya

Step 1

Season meat well with your favorite seasoning

Step 2

Or make your own with Maw-Maw’s Cajun Seasoning All-Purpose Spice Blend (5 tablespoon onion powder, 3 tablespoon garlic powder/granules, 2 tablespoons paprika, 1/2 tablespoon dry mustard, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1/4 teaspoon celery seed; 1 teaspoon cayenne (more or less)

Step 3

Heat oil to hot, add meat browning on all sides making a lot of drippings (gratau seasoning pockets) at bottom at the bottom of the pot.

Step 4

Add the onions and peppers and continue browning adding a small amount of broth a little at a time as needed – you will hear a sizzling sound (roti) as you add the water.

Step 5

The longer you can go without adding water and without burning the meat will give your gravy a darker brown color.

Step 6

Continue adding broth as needed making more drippings (gratau - gradoux or graisse) and cook an additional hour. Add enough broth to cover meat and let cook until meat starts to tenderize another hour and a half or until the meat is falling off bone.

Step 7

Gravy should be thick and caramelized in color.

Step 8

Gravy Master or Kitchen Bouquet can be added for a deeper richer color.

Step 9

Add green onions and parsley or cilantro

Step 10

Additional broth, if needed, may be added to smooth the out the gravy and to have enough gravy for the rice to absorb.

Step 11

Make sure at this point the seasoning is exactly as you want it to be.

Step 12

Fold in the cooked rice. Let it set awhile before serving.

Step 13

The next day is even better because the gravy is absorbed is the rice completely.

Step 14

This dish goes well with a good corn masque choux, green salad and beer bread.