|Photo courtesy the Cooking Corner.|
It's not often that there are leftover ribs at my house, but such was the case. Thanks to a local classic eatery, I had the idea of rib gumbo. If you take the flavors and basis of gumbo and combine it with tender pork ribs, you get a hearty dish with some Cajun kick. This is the perfect dish to warm your insides when it's chilly on the outside.
3 pkg. (2 lb. each) boneless country style ribs
3 T. vegetable oil
cracked black pepper
3 beef hot links (Johnsonville), cut in slices
1 medium onion, cut in thin slices
3 green, yellow and/or red bell peppers, cut in thin slices
3 cloves garlic, chopped
1 tsp. celery salt
6 T. butter
1/2 cup flour
3-4 cups beef broth
1 can (12 oz.) diced tomatoes with green chilies and juice
3/4 cup corn
1/2 tsp. cayenne pepper
1-2 T. Cajun or creole seasoning
1 bay leaf
1 tsp. thyme
2 T. Worcestershire sauce
2 tsp. hot sauce (like Franks)
1-1/2 cups frozen cooked shrimp (thawed)
If making from scratch (uncooked meat) -
Pour vegetable oil in bottom of large skillet and heat to medium. Sprinkle ribs with kosher salt, cracked black pepper and Cajun seasoning. Brown ribs on all sides, working in batches. Remove to large slow cooker.
If making from leftover ribs start here -
Add sliced hot sausages to skillet and brown, about 5 minutes. Remove to slow cooker.
In same skillet, add onion and bell peppers, cooking 5 minutes until softened. Sprinkle with celery salt. Stir often and then add garlic, cooking just until softened, about 2 minutes. Remove to slow cooker.
Melt butter in same skillet. Add flour, a little at a time, stirring constantly. Over low heat, continue stirring and scraping sides for 20-30 minutes. The roux should look like a thin but not soupy peanut butter. Stir in Worcestershire sauce. Slowly add 1 cup broth, stirring constantly.
Pour roux into slow cooker, stirring well. Add tomatoes, corn and spices. Stir well. Add remaining broth to desired consistency.
Cook on low 6-8 hours for left over ribs and 8-10 for uncooked ribs. Before serving, add shrimp just to warm.
Serves about 16.