Beef Jambalaya
A one pot dish made with beef strips cooked with a spicy basmati rice combo with fresh celery, garlic, smoked paprika, peppers, chilli, spring onions and beef sausages.
prep time
10 mins
cook time
40 minutes
serves
6 people
Ingredients
- 450g topside steaks, cut into thin strips
- 2 teaspoons smoked paprika powder
- 1 tablespoon oil
- 4 spicy halal beef sausages, sliced
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, finely chopped or crushed
- 2 celery sticks, finely chopped
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- ½ teaspoon dried chilli flakes
- ½ teaspoon dried oregano
- 225g brown basmati rice
- 600ml hot vegetable stock
- 1 tablespoon tomato purée
- 5 spring onions, finely chopped
- 1 fresh red chilli, deseeded and chopped
- Extra freshly chopped spring onions, to garnish
Method
- In a medium bowl, dust the steak strips with half the smoked paprika and set aside.
- Heat the oil in a large non-stick pan and cook the steaks strips until lightly coloured. Remove and set aside on a plate.
- Cook the sausages, onion, garlic, celery and peppers in the same pan, stirring continuously for 5 minutes, or until the vegetables are soft.
- Stir in the spices and the remaining smoked paprika, rice and beef. Add the tomato purée and stock and 400ml water. Season.
- Increase the heat to bring up to the boil. Then reduce the heat, cover, and cook for 30-35 minutes.
- Remove from the heat and leave to stand for 10 minutes. Stir gently, then garnish with the chopped parsley and extra spring onions.
- Serve with a green salad and mango chutney.
