Yeah, if you don't mind. I usually make with chicken, sausage and shrimp. Always up for different varieties.
Here it is...word for word...
'Originally this dish, like so many dishes that have become classics, was designed to use up leftovers. The dish stands in that great tradition of frugal cooks who could not afford to throw anything away, or, in the more profound tradition, that good community of cooks who refused to throw out any edible leftovers. This bit of Cajun ingenuity is now common all over New Orleans, and there are as many variations on this dish as any one I know. I think I love them all!
2 pounds pork spareribs cut into single one pieces
1/2 pound smoked hot link sausage sliced in 1/4 inch pieces
3 tablespoons peanut oil
1 cup diced ham
1 large yellow onioin, peeled and chopped
3 tablespoons fresh chopped parsley
2 green peppers, peeled and chopped fine
2 teaspoons Tabasco
3 cloves garlic chopped fine
1/4 cup Worcestershire sauce
4 ribs celery chopped
6 green onions chopped
1 can (28 oz) tomatoes
3.5 cups chicken stock
3 teaspoons fresh whole thyme leaves
2 cups uncooked white rice
Place the spareribs on a broiling rack and bake them in a 400 degree oven until brown, about 15-20 minutes. Set aside.
In the meantime, heat a large frying pan and add the oil. Saute the yellow onion, green peppers, garlic, celery, and green onion until all are tender. Place the vegetables and the ribs in a 12 quart stockpot along with the canned tomatoes and chicken stock. Cover and simmer for 1 hour.
Pan fry the sliced sausage until it begins to brown. Deglaze the pan with a bit of chicken broth and add the drippings to the stockpot. Set the sausage aside.
Add the remaining ingredients, except the sausage and rice, and simmer, covered, for another 20 minutes. Add the sausage and rice and simmer for 25 minutes. Correct the seasoning and serve.'
 }})
