Jambalaya with Beef

A quick and easy jambalaya recipe

PREP TIME
30 Minutes
EGG TEMP
500°F/260°C
COOK TIME
30 Minutes
SERVINGS
4-8
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Ingredients

List 2

  • 1/2 teaspoons (2.5 ml) ground red pepper 
  • 5 1/2 teaspoons (27.5 ml) Creole seasoning 
  • 2 cans (16 oz) low-salt beef broth 
  • 2 cups (480 ml) uncooked long-grain rice 
  • 1 can (16 oz) Cajun-style stewed tomatoes (undrained and chopped) 
  • 1/2 cups (120 ml) chopped fresh parsley 
  •  Hot sauce and parsley sprigs (optional, to taste) 

List 1

  • 1 lb (0.5 kg) 92% Lean Ground Beef (or 96% Lean Ground Round) 
  • 1/2 lbs (0.2 kg) turkey sausage (sliced) 
  • small onion (chopped) 
  • 2 cloves garlic (minced) 
  • 1/2 cups (120 ml) chopped green pepper 
  • 1 cup (240 ml) chopped celery 

Instructions

Step 1

Set EGG for direct cooking at 500°F/260°C.

Step 2

Cook List 1 ingredients in the Dutch oven for 5 minutes or until beef is browned and vegetables are tender and drain.

Step 3

Stir in the List 2 ingredients (except the rice, hot sauce, and parsley); bring to a boil.

Step 4

Stir in rice.

Step 5

Cover, reduce heat to about 350°F/176°C, and simmer 25 minutes or until rice is tender.

Step 6

Top with hot sauce and parsley sprigs, if desired.

Step 7

Serve

Instructions

  1. Set EGG for direct cooking at 500°F/260°C.
  2. Cook List 1 ingredients in the Dutch oven for 5 minutes or until beef is browned and vegetables are tender and drain.
  3. Stir in the List 2 ingredients (except the rice, hot sauce, and parsley); bring to a boil.
  4. Stir in rice.
  5. Cover, reduce heat to about 350°F/176°C, and simmer 25 minutes or until rice is tender.
  6. Top with hot sauce and parsley sprigs, if desired.
  7. Serve
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