Short Ribs Jambalaya
150 mins (prep 30, cooking 120)
17 ingredients
8 servings
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.

Categories:  cajun , north-american , beef , equipment , <-4-hours , creole , one-dish-meal , time-to-make , holiday , mardi-gras~carnival , main-dish , american , oven , meat , southern-u.s. , stove-top ,
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Serving Size (153.0 g)
Servings 8
Amount per Serving
Calories 234.28 Calories from Fat 31.14
% Daily Value *
Total Fat 3.46g 42.55%
Saturated Fat 0.58g 23.15%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 180.17mg 60.06%
Total Carbohydrate 44.61g 118.95%
Dietary Fiber 3.7 g 118.29%
Sugars 0.58 g %
Protein 7.45g 119.19%
Vitamin A 3.71IU% Vitamin C 0.0mg%
Calcium 27.99mg% Iron 1.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless beef short ribs, green bell pepper, large garlic cloves, diced tomatoes, dried thyme, fresh parsley