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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