Ground Beef Jambalaya adds a different twist to the traditional Cajun rice treat by including beef along with Andouille sausage.
Ground Beef Jambalaya
By Sue Lau | Palatable Pastime
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Ground Beef Jambalaya is my recipe f the day. I wanted to do a different take on Jambalaya that leaned in the direction of Dirty rice (minus chicken livers). And this is it.
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Minced ground beef is one of my go-to choices for comfort food, so it is a natural for me. Ground beef pairs very well with beef as well.
You can choose to serve this as your main course, or perhaps you’d like to spoon it up as a side dish. Either way, it captures the spirit of New Orleans and makes a perfect choice for your Mardis Gras or Carnival menu.
Ground Beef Jambalaya
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Ground Beef Jambalaya
Ground Beef Jambalaya
Ingredients
- 1-1/2 pounds ground beef
- 6 ounces diced Andouille sausage
- 1 cup chopped onion
- 1 cup diced celery
- 1 bell pepper (seeded, stemmed and chopped)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 teaspoons Cajun seasoning
- 1-1/2 cups raw long grain rice
- 14.5 ounces canned diced tomatoes
- 2 teaspoons Louisiana hot sauce
- 2 teaspoons Worcestershire sauce
- 1 cup beef broth
- 1 cup chicken broth
Instructions
- Preheat oven to 350F.
- Brown beef with diced sausage, onion, celery, bell pepper, thyme, oregano, and Cajun seasoning. Drain excess grease.
- Stir in the rice, canned tomatoes with their juice, hot sauce, Worcestershire sauce, and broths.
- Cover with foil and bake for about 40-45 minutes or until rice is cooked.
Notes
Nutrition
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Very good and easy! Question about cooking method…. How would I make this n the instant pot?
Possibly but I haven’t worked out the method or time yet.
However, you would do that in a small pan covered with foil similar to my ip lasagna (that recipe works good just needs some sauce over the top to improve the curb appeal.
I made this and it is delicious. I took off one star because the rice had to go much longer in the oven. It may be my fault as I followed the recipe when I should have brought the rice mixture to a boil before putting it in the oven. That said, the spices were right on, but , I like it hot so I added one minced thin green pepper I can never remember the name of as the Jalepenos at my store were as hot as a bell pepper. I also added twice the Andouille as I only had 3/4 lb of ground meat. I also fried some left over bacon and retained the grease before browning the sausage and veggie mix In it and the Andouille grease. I browned the ground meat separately and drained the grease. I gave the sausage a head start of about 4 minutes before adding the veggie mix. Then I added the cooked bacon and browned ground meat after the veggies were soft. I also added 1lb shrimp about 15 minutes before the end of cooking.