Jambalaya Sausage and Beef
Dive into the bold and savory flavors of Jambalaya Sausage and Beef, a hearty one-pot dish brimming with classic Cajun charm. Featuring smoky andouille sausage, tender chunks of stewing beef, and a medley of aromatic vegetables like onion, bell pepper, and celery, this recipe is an effortless way to bring the soul of Louisiana to your table. Simmered with long-grain white rice in a spiced tomato and chicken broth base infused with Cajun seasoning, dried thyme, and bay leaves, this dish offers layers of comforting flavor in every bite. Quick to prepare in under an hour, it's perfect for weeknight dinners or festive gatherings. Serve it piping hot, topped with sliced green onions for a pop of freshness, and watch as this Jambalaya becomes an instant favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound stewing beef, cubed (bite-sized)
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 2 green onions, sliced (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat.
Add the andouille sausage (sliced into rounds) and cook until browned, about 3-4 minutes. Remove the sausage and set aside.
In the same pot, add another tablespoon of olive oil. Add the cubed beef and cook until browned on all sides, about 5-6 minutes. Remove the beef and set aside with the sausage.
Lower the heat to medium and add the diced onion, bell pepper, and celery to the pot. Cook until the vegetables are soft, about 5 minutes.
Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the canned diced tomatoes (with their juice), chicken broth, rice, cajun seasoning, dried thyme, salt, pepper, and bay leaves. Stir well to combine.
Return the cooked sausage and beef to the pot, stirring to distribute evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Remove the bay leaves and taste for seasoning. Adjust with more salt or spice, if needed.
Serve hot, garnished with sliced green onions if desired.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 10956 mg | 476% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 27.3 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4630 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
