Heat large skillet over medium heat. Add onion, green pepper and ground beef. Cook, stirring often, until beef is done; drain. Add enough water to reserved tomato juice to make 1 1/2 cups liquid. Add juice, tomatoes, thyme, salt, sugar and bay leaf to mixture in skillet. Simmer for 5 minutes over medium heat.
This Jambalaya Recipe uses sausage or ground beef, tomatoes, tomato sauce, rice. Jambalaya 2 1 lb of sausage or 1 lb of ground beef (not too lean) 1 onion Two 15 oz cans diced tomatoes One 15 oz can of tomato sauce Season salt 3 or 4 cups of cooked rice.
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Jambalaya (Sausage and Beef) Recipe
In several large bowls, combine beef, pork and vegetable mixture; mix well. Pat into 11 greased 13-in. x 9-in. baking pans. Bake at 350° for 65-75 minutes or until no pink remains and a thermometer reads 160°; drain.
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.
Jambalaya is a rice dish where the rice is cooked with a meat or seafood and vegetable mixture. Jambalaya is prepared with just about any meat, including chicken, sausage, pork, giblets, rabbit, beef, or seafood. Often several different meats are used in the same jambalaya. You can also use left over meat and gravy from a roast or rice and gravy.
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This jambalaya is jumping with flavor! Enjoy Easy Jambalaya with Beef any time of year for flavor and an easy meal. Ingredients. 1 lb Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round) 1⁄2 lb turkey sausage (sliced) 1 small onion (chopped) 1 cup chopped celery 2 cloves garlic (minced) 1⁄2 cup chopped green pepper
Redel's: Ground Beef, Andouille Smoked Sausage, Orzo Pasta and Cabbage Jambalaya. Lee Redel and John Rice opened Redel's restaurant at DeBaliviere and Pershing in December of 1985. The menu was 1980s eclectic, with something for everyone. The food was simply prepared, with an unusual seasoning or two that kept customers coming back.
Quick and Easy Beef Jambalaya Recipe
While the rice is cooking brown ground beef. In large pot combine cooked jambalaya rice, white rice, ground beef, lil smokies (cut in half), tomato juice & diced tomatoes. Season to taste. Simmer till heated through. Serve & enjoy. Published by. Ashley Morgan. on April 28, 2015 13:01.
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Chop up the turkey sausage like ground beef and add about 1 lb of turkey cutlets or chicken breast, cut into small pieces or strips. Cook and stir until mostly cooked through. While the meat is cooking, chop up 2 stalks celery , 1 red bell pepper , and 1 onion .
1 package ZATARAIN'S® Jambalaya Mix 1 pound Publix Lean Ground Beef. Directions. 1. Brown Ground Beef in a Skillet; Drain excess moisture. 2. Bring water to boil in 3-quart saucepan. 3. Stir in Rice Mix and meat ; mix well. 4. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.
3 Add ground beef, Worcestershire sauce and about 2 tbsp Creole seasoning. Cook until meat is browned. (Do not drain) 4 Add chicken thighs and continue to cook until browned on all sides.
1 lb Ground Beef One 10 oz Can Beef Broth One 4-1/2 oz (With Juice) Mushroom 1 med Chopped Onion 1/2 med Chopped Bell Pepper 1/3 cups Raw Rice 1/4 lb Margarine 1/4 cup Water To Taste Salt To Taste Pepper 1 sm pkg Slivered (Optional) Almonds 1 Can (Optional) Water Chestnuts *** Cook in rice cooker. When done stir in parsley and green onion tops.
Ground meat Jambalaya
Save this Ground beef, andouille smoked sausage and cabbage jambalaya recipe and more from The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme to your own online collection at EatYourBooks.com
Top ground turkey jambalaya recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
How to Make Ground Beef Gumbo . Step-by-Step . Thicken slightly with equal parts flour and butter. Preheat skillet to 375 degrees. Melt shortening and brown beef, add onion, saute lightly. Reduce heat to 225 degrees, add bouillon cube dissolved in water, chicken soup, salt and pepper.