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.
- 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
- Chopped green onions, chopped parsley leaves
- 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.
- 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.
- 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 used with permission from:
Texas Beef Council