Beef Jambalaya Recipe

Name: Beef Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 pound fillet steak; 4 chilli powder level tsp mild; 1 salt and freshly ground black pepper; 2 celery sticks; 2 red peppers; oil; 4 15/16 ounces chorizo sausage pack, sliced and cut into strips or 125g cubed; 1 onion medium, roughly chopped; 2 garlic clvs, crushed; 1 1/2 cups long grain white rice; 1 tomato paste level tbsp; 1 ground ginger level tbsp, 2 level tsp cajun; 2 9/16 cups beef stock; 8 prawns lrgs cooked, shelled; salad leaves such as lambs

Servings: persons

5/8 pound fillet steak
4 chilli powder level tsp mild
1 salt and freshly ground black pepper
2 celery sticks
2 red peppers
oil
4 15/16 ounces chorizo sausage pack, sliced and cut into strips or 125g cubed
1 onion medium, roughly chopped
2 garlic clvs, crushed
1 1/2 cups long grain white rice
1 tomato paste level tbsp
1 ground ginger level tbsp, 2 level tsp cajun
2 9/16 cups beef stock
8 prawns lrgs cooked, shelled
salad leaves such as lambs

1
Mix the sliced steak with 1 level tsp each mild chilli powder and ground black pepper.
2
Cut the celery and peppers into thin 50mm strips.
3
Heat 1 tbsp oil in a large frying pan on the boiling plate and cook the chorizo until golden.
4
Add the celery and peppers to the pan and cook until just beginning to soften and brown.
5
Remove from the pan and set aside.
6
Add 2 tbsp oil to the pan and fry the steak in batches; set aside and keep warm in the simmering oven.
7
Add a little more oil to the pan if necessary and cook the onions.
8
Add the garlic rice tomato paste remaining chilli powder ground ginger and cajun seasoning then cook for 2 minutes until the rice turns translucent.
9
Stir in the stock season with salt and bring to the boil.
10
Cover and transfer to the simmering oven for about 20 minutes until the rice is tender and most of the liquid absorbed (add a little more water during cooking if necessary).
11
Add the reserved steak chorizo peppers celery and prawns.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5/8 pound fillet steak, 4 chilli powder level tsp mild, 1 salt and freshly ground black pepper, 2 celery sticks, and more.

Yes, Beef Jambalaya falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions