1 pound boneless stewing beef 1 teaspoon dried thyme 3 tablespoons vegetable oil 1 green bell pepper
chopped 1 cup green onions :
chopped 1 cup celery
sliced 1/2 pound mushrooms :
sliced 2 cups water 1/2 cup sherry 2 beef flavored bouillon 1 tablespoon Worcestershire sauce 2/3 cup rice Cut beef into 1/2-inch cubes. Toss with thyme. Season with salt and pepper. Heat 2 tablespoons oil in skillet. Stir in green pepper, green onion, celery and mushrooms. Cook until tender; remove from pan. Add remaining tablespoon oil to pan. Stir in beef. Cook until browned. Stir in water, wine, beef bouillon cubes and Worcester- shire sauce. Simmer, covered, 30 minutes. Stir in rice, cook 25 minutes longer, or until rice is tender. Stir in precooked vegetables, stirring constantly until heated through.
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Ingredients 1 lb chicken thighs, cubed 13 oz. Cajun andouille sausage (can sub Turkey sausage) 1 1/2 cups med-long grain rice 2 celery stalks, diced 1 green pepper, diced 1 yellow onion, diced 4 cloves minced garlic 1 Tbsp tomato paste 1/2cup crushed or diced tomatoes 28 oz. Chicken broth 1 Tbsp avocado oil 2 Tbsp all purpose seasoning 2 tsp garlic and herb seasoning 2 tsp Cajun seasoning Green onions for garnish