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Rib Jambalaya

1 slab pork ribs; cut into bite size pieces
2 1/2 cups raw rice
2 packages dry Shrimp
2 Tbsp. oil
1 medium onion
1 medium bell pepper

Prepare and season meat.

Brown meat in oil. Once browned, remove meat from oil and pour off excess fat. Add onion and bell pepper, saute until transparent. Add meat, dry Shrimp and water to cover. Cook on high to boiling, then reduce heat. Cover and simmer until meat is tender (about 1 hour).

When meat is tender, add raw rice and 3 cups of water. Cook to boiling, stirring to avoid sticking. Once boiling point is reached, reduce heat and cover. Steam until rice is cooked. Continue to stir to avoid sticking.

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