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Beef jambalaya with rice and peppers
Authentic Beef Jambalaya with spicy flavors

Beef & Sausage Jambalaya

Author: Flavelo
Recipes Main Courses
Jambalaya is the soul of Louisiana Creole cooking, a true one-pot wonder where Spanish Paella and French cuisine meet African influences. The essence is cooking meat, vegetables, and rice together so grains absorb every drop of flavor. This beef version offers a deeper, richer taste than the classic chicken.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine American (Creole)

Ingredients

Equipment Needed

  • Large Dutch Oven or Heavy Pot
  • Wooden Spoon
  • Sharp Knife

Instructions

1 ✓

Brown beef cubes in hot oil until crusted. Remove and set aside.

Tip: No need to cook through, just develop flavor via browning (Maillard reaction).
2 ✓

In the same fat, brown the sausage, then add the 'Holy Trinity': onion, pepper, and celery. Sauté 5 minutes.

Tip: These three veggies form the base of Creole cooking.
3 ✓

Stir in rice and toast for 1-2 minutes with the oily veggies until grains look translucent.

Tip: Toasting seals the rice surface, preventing mushiness.
4 ✓

Pour in stock and tomatoes. Add spices (Cajun, Tabasco) and return beef to pot. Bring to boil.

Tip: Scrape up the tasty brown bits from the bottom (deglazing).
5 ✓

Cover, reduce heat to low, and simmer 20-25 minutes until liquid is absorbed and rice is tender. Do not stir!

Tip: Steaming is key. Stirring releases starch and makes it sticky like risotto (not what we want).
6 ✓

Remove from heat, let rest covered for 5 minutes. Garnish with green onions.

Tip: Resting allows the rice to fluff up.

Recipe FAQ

Rice is crunchy?
Add a splash (1/4 cup) of water/stock and cook covered on low for another 5-10 mins. Don't lift the lid!
Burnt bottom?
Common with Jambalaya. In fact, the dark brown crust (socarrat) is desirable—as long as it's not black ash.

Ingredients

  • 1 lb Beef Sirloin (cubed)
  • 7 oz Andouille Sausage (or Smoked Sausage, sliced)
  • 1 1/4 cups Long Grain Rice
  • 1 whole Green Bell Pepper (diced)
  • 1 small Onion (diced)
  • 2 stalks Celery (diced)
  • 3 cloves Garlic (crushed)
  • 1 can (14 oz) Diced Tomatoes
  • 3 cups Beef or Chicken Stock
  • 2 tsp Cajun Seasoning
  • 1 tsp Tabasco or Hot Sauce
  • 3 tbsp Vegetable Oil
  • 1 bunch Green Onions (for garnish)