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Jambalaya with beef, peppers and rice
One-pot Creole jambalaya packed with beef, sausage, and rice.

Hearty beef and chorizo jambalaya

Author: Flavelo
Recipes Main Courses
Jambalaya is the soul of Louisiana Creole cuisine, a true 'everything goes' one-pot dish where Spanish paella and French cuisine meet African influences. The essence is that meat, vegetables, and rice cook together in one pot, so the rice grains absorb all the juices and spices. This beef version has a deeper, richer flavour than the classic chicken.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Large, heavy-based pot or cast iron casserole
  • Wooden spoon
  • Sharp knife

Allergen Information

⚠️ Celery

Instructions

1 ✓

Fry the diced beef in hot oil until it gets a nice brown crust. Remove and set aside.

Tip: It doesn't need to be cooked through, just creating browning for deeper flavour (Maillard reaction).
2 ✓

In the remaining fat, fry the sliced sausage, then add the 'Holy Trinity': onion, pepper, and celery. Sauté for 5 minutes.

Tip: The basis of Creole cuisine is these three vegetables (onion, pepper, celery), just like onion and paprika for us.
3 ✓

Stir in the rice and fry for 1-2 minutes with the greasy vegetables until grains turn translucent.

Tip: Toasting the rice seals the surface of the grains, so they stick together less by the end of cooking.
4 ✓

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

Tip: Scrape up the tasty browned bits from the bottom of the pot with a wooden spoon (deglazing).
5 ✓

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

Tip: Steaming is key. If you stir, the rice releases starch and becomes a sticky mass (good for risotto, not here).
6 ✓

Remove from heat and let rest covered for 5 minutes. Sprinkle with fresh spring onions when serving.

Tip: During resting, the rice 'dries' a little and becomes fluffier.

Recipe FAQ

What if the rice stayed crunchy?
Pour a little more (50ml) water or stock underneath, and cook covered on low heat for another 5-10 minutes. Don't lift the lid!
The bottom scorched.
This is common with Jambalaya; in fact, in Creole cuisine, the dark brown crust (socarrat) is desirable – as long as it's not burnt black.

Ingredients

  • 500 g Beef (tender cut like sirloin, diced)
  • 200 g Spicy sausage (e.g., Chorizo)
  • 250 g Long grain rice
  • 1 whole Green bell pepper (diced)
  • 1 whole Onion (diced)
  • 2 stalks Celery (diced)
  • 3 cloves Garlic (crushed)
  • 400 g Chopped tomatoes (tinned)
  • 750 ml Stock (chicken or beef)
  • 2 tsp Cajun spice mix
  • 1 tsp Tabasco or hot sauce
  • 3 tbsp Oil
  • 1 bunch Spring onions (for garnish)