Short Ribs Jambalaya
Get ready to savor the bold and comforting flavors of Short Ribs Jambalaya, a hearty Southern-inspired dish perfect for special occasions or a cozy family dinner. This one-pot recipe combines tender, fall-off-the-bone beef short ribs, smoky sausage, and perfectly seasoned vegetables with fluffy long-grain rice, all simmered to perfection in a rich Cajun-spiced tomato broth. The slow-braising technique allows the short ribs to absorb the complex layers of flavor, creating a melt-in-your-mouth experience. Garnished with fresh green onions and parsley, and customizable with a dash of hot sauce, this crowd-pleaser is packed with savory goodness and highlights classic jambalaya ingredients with a flavorful twist. Perfect for meal prep or feeding a hungry gathering, Short Ribs Jambalaya is the ultimate comfort food that’s as satisfying as it is unforgettable. Keywords: Short Ribs Jambalaya, Cajun recipe, one-pot meal, Southern cooking, comfort food.
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Recipe Information
Ingredients
- 2 pounds Bone-in beef short ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 Bell peppers, diced (any color)
- 2 stalks Celery, diced
- 4 Garlic cloves, minced
- 14.5 ounces Canned crushed tomatoes
- 3 cups Chicken stock
- 12 ounces Smoked sausage, sliced
- 1.5 cups Long-grain rice
- 2 Bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 3 Green onions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- Hot sauce (optional, for serving)
Instructions
Season the beef short ribs with salt and black pepper on all sides.
Heat olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
In the same pot, add the diced onions, bell peppers, and celery. Cook over medium heat until the vegetables soften, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, chicken stock, smoked sausage, bay leaves, Cajun seasoning, paprika, and dried thyme. Stir to combine.
Return the short ribs to the pot, nestling them into the mixture. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. Let the short ribs braise for 2 to 2.5 hours, or until they are tender and the meat is falling off the bone.
Remove the short ribs from the pot and set them aside. Once cool enough to handle, shred the meat off the bones and discard the bones. Return the shredded meat to the pot.
Stir in the long-grain rice, ensuring it is evenly distributed in the liquid. Cover the pot again and cook on low heat for 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Taste the jambalaya and adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed.
Serve the jambalaya hot, garnished with sliced green onions and chopped parsley. Add a dash of hot sauce if desired.
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.3 g | 450% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 8841 mg | 384% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 42.1 g | ||
| Protein | 274.0 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 5499 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
