Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped (I love using red for a touch of sweetness)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups chicken broth
- 1 cup long-grain white rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Feel free to substitute ground beef with turkey or chicken for a lighter version. If you fancy a bit of heat, add a pinch of cayenne pepper to spice things up.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Add the chopped onion, bell pepper, and celery to the skillet. Cook until the vegetables are soft, about 5-7 minutes, stirring occasionally.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. This step always reminds me of early mornings in my mum’s kitchen, where the smell of garlic meant something delicious was underway.
- Pour in the diced tomatoes, chicken broth, and rice. Stir in the Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
- Remove from heat and let it sit covered for about 5 minutes. This resting time allows the flavors to meld beautifully, much like letting a good story steep in your heart.
- Fluff the jambalaya with a fork, garnish with chopped green onions, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
