Print Recipe

Beef Jambalaya

Beef Jambalaya

Try a quick and easy all beef version of this Cajun classic. Beef Roast and smoked beef sausage are cooked in a peppery tomato sauce with vegetables and rice.

Ingredients

Jambalaya

  • 1 pound beef Blade Chuck Roast, cut into 1-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 12 ounces smoked beef sausage, cut into 1/4-inch rounds
  • 1 tablespoon Cajun seasoning
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 1 (14 ounce) can diced Italian tomatoes
  • 1 cup reduced-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon gumbo file powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 bay leaf
  • 1/2 teaspoon hot pepper sauce
  • 3 cups cooked white rice

Garnish

  • Chopped green onions, chopped parsley leaves


Instructions

  1. Heat 1 tablespoon oil in large stock pot or Dutch oven over medium high heat. Season beef Blade Chuck Roast pieces and beef sausage with Cajun seasoning. Brown beef pieces; set aside. Brown beef sausage; set aside.
  2. Add remaining 1 tablespoon oil to same stock pot or Dutch oven. Add onion, bell pepper, celery and garlic; cook 7 to 10 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes, broth, Worcestershire, salt, file powder, red pepper, black pepper and bay leaf. Add beef and sausage; bring to a boil. Reduce to a simmer; cover and cook 20 to 25 minutes, stirring occasionally. Discard bay leaf.
  3. Stir in rice; bring to a boil. Reduce heat; simmer for 3 to 5 minutes or until liquid is absorbed and rice is heated through. Stir in hot sauce. Garnish with green onions and parsley, as desired.

Yield: 6 servings

Nutrition information per serving: 485 Calories; 25.3g Total Fat; 9.3g Saturated Fat; 3g Polyunsaturated Fat; 3.9g Monounsaturated Fat; 0.4g Trans Fat; 86mg Cholesterol; 1462mg Sodium; 276mg Potassium; 35.2g Total carbohydrate; 25.8g Protein; 4.4mg Iron; 2.8mg Niacin; 0.3mg Vitamin B6; 64.2mg Choline; 1.2mcg Vitamin B12; 5.6mg Zinc; 19.5mcg Selenium; 1.8g Fiber

Recipe and photo credit: Cattlemen's Beef Board and National Cattlemen's Beef Association


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.