Executive Chef Dave Pembleton
Shrimp Jambalya / Baby Back BBQ'd Ribs

Shrimp Jambalya

4 Shrimp cut into bite sized pieces
8oz. Hot Sausage cut into bite sized pieces
1/2 cup Red Pepper diced
1/2cup Sweet onion diced
2 Cups Long Grain Rice
4 cups Chicken Broth
1 cup Salsa
cayenne pepper to taste

In the bottom of a sauce pot cook the shrimp, and the sausage, and remove. Add rice to the pot, and cook briefly. Add the red pepper, and onion and cook briefly. Add the broth, stir, bring up to a boil, turn to medium heat, cook until all liquid is absorbed. Add the sausage, shrimp, and seasonings when ready to plate, until then keep it covered.

Baby Back BBQed Ribs

1 Rack of Ribs
Steak Seasonings
24oz Ketchup
4oz. Brown Sugar
2oz. Lea and Perrins
2oz. Mustard
24 oz. Cola

Rub the ribs down with oil and season. Broil on both sides until browned, slice in half, and put into a roasting pan. Mix all sauce ingredients except the cola in a bowl, divide in 1/2. In one of the bowls pour the cola, and mix Pour this mixture over the ribs, cover, and bake in the oven at 325 F until fork tender. Brush the ribs with the remaining BBQ sauce, and finish on the grill. Serve the ribs with Jambalya, and grilled sweet corn.