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Creole Jambalaya

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Creole jimbalaya is a specially seasoned jimbalaya that is good o be served for dinner parties. Cooked with rice and ground beef, the creole jimbalaya is prepared with stewed tomatoes, onions and flavored with bay leaf. Simmered to a finish, the jimalaya can be served with a side of crisp and grilled vegetables.
  Cooking oil/Shortening 3 Tablespoon
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), chopped
  Canned stewed tomatoes/Canned tomatoes 2 1⁄2 Cup (40 tbs) (1 No. 2 Can)
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Bay leaf 1
  Pepper 1⁄2 Teaspoon
  Rice 1 Cup (16 tbs)

Heat oil in a heavy skillet; add meat, onion and garlic.
Cook until brown, stirring frequently.
Add tomatoes, water and seasonings.
Bring to aboil; add rice.
Stir thoroughly; cover.
Simmer over low heat about 25 minutes or until rice is tender.
If thicker mixture is preferred remove cover and continue cooking a few minutes longer until some of the liquid has evaporated.

Recipe Summary

Side Dish
Rice, Beef

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Creole Jambalaya Recipe