Beef Jambalaya
Jambalaya is one of the most well-known dishes of Cajun and Creole cuisine, originally prepared in Louisiana. This rice-based one-pot meal was born from the meeting of Spanish paella and French flavors, and over time it has been enriched with local ingredients such as sausage, seafood, and various meats. The beef version is especially popular because of its rich, spicy flavor profile, which lies in the harmony of different peppers and spices.
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Ingredients for this recipe
Servings: 4
500
g
Beef (cubed)
200
g
Spicy Sausage (sliced)
250
g
Rice
2
Bell Peppers (red and green, diced)
1
db
Onion (chopped)
3
cloves
Garlic (crushed)
400
g
Canned Crushed Tomatoes
750
ml
Chicken Broth
2
tsp
Cajun Seasoning
1
tsp
Tabasco Sauce
3
tbsp
Olive Oil
1
tsp
Salt
0.5
tsp
Ground Black Pepper
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Preparation Steps
1
Heat olive oil in a large pot or Dutch oven. Brown the beef over medium-high heat until golden brown. Remove and set aside.
2
In the same pot, sauté the sausage slices until lightly browned. Add the onion, bell peppers, and garlic. Cook for about 5 minutes, or until the vegetables are softened.
3
Add the rice and toast it briefly, until the grains become slightly translucent.
4
Stir in the crushed tomatoes, chicken broth, Cajun seasoning, Tabasco sauce, salt, and pepper. Return the beef to the pot and mix well to combine.
5
Cover, reduce heat to low, and simmer for 20-25 minutes, or until the rice is cooked through and the flavors have melded. Stir occasionally to prevent sticking.
6
Serve hot, garnished with fresh parsley or green onions, if desired.
