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: [‘boneless beef short ribs’, ’emeril%27s original essence’, ‘black pepper’, ‘olive oil’, ‘yellow onion’, ‘green bell pepper’, ‘garlic cloves’, ‘diced tomatoes’, ‘beef stock’, ‘bay leaves’, ‘dried thyme’, ‘long grain brown rice’, ‘green onions’, ‘fresh parsley’]
Quantity of Ingredients: [“2 lbs boneless beef short ribs”,”4 teaspoons Emerilu0027s Original Essence (I used Emeril Lagasseu0027s Essence u003ca hrefu003d”https://www.geniuskitchen.com/recipe/emeril-lagasses-essence-14372″”u003eEmeril Lagasseu0027s Essenceu003c/au003e)””
Number of Servings: fresh ground “”
Steps: 1 tablespoon olive oil””