Jumbalaya - cooking recipe

Ingredients

1 -2 lb pork back ribs, parboiled
1 lb ham
1 lb sausage
1 lb shrimp, de-veined and peeled
1 onion, chopped
1 green pepper, chopped
3 celery ribs, chopped
3 -5 garlic cloves, chopped
3 tablespoons oil, canola
1 (20 ounce) can tomatoes, crushed
1/4 cup Worcestershire sauce
3 tablespoons Tabasco sauce
2 (14 ounce) cans broth
2 cups converted rice

Preparation

Use any combination of the meats, but the shrimp is a must. I like using parboiled brats for the sausage, but kielbasa is OK. There is no need to parboil fully cooked meats, and do NOT pre-cook the shrimp.
Saute the raw veggies (the holy trinity of Cajun cuisine) in the oil until the onion is translucent. Add tomatoes (do not drain), Worcestershire and Tabasco sauces, Simmer 30 minutes.
Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
Add shrimp, then stir in rice. Cover and simmer until all liquid is absorbed. If rice is not quite done, add water, 1 cup at a time, and continue to simmer until rice is done to your taste. (think risotto).