Beef Jambalaya
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:16pm

Ingredients




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





Preparation

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. 12 Heat gently on the simmering plate stimng until piping hot. 13 Adjust the seasoning and serve with salad leaves. 14 Cajun seasoning can be found in the spice section of most supermarkets. If you find the dish too spicy serve it accompanied with a little soured cream as this will take away some of the heat. Jambalaya is a traditional cajun dish similar to paella but with more spice. Its great with a crisp green salad and a sharp lemon dressing. If you like your food really hot and spicy add tabasco sauce to taste at the end. Altemabvely allow your guests to add their own. 15 Serves 4 


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Preparation

 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.  12  Heat gently on the simmering plate stimng until piping hot.  13  Adjust the seasoning and serve with salad leaves.  14  Cajun seasoning can be found in the spice section of most supermarkets. If you find the dish too spicy serve it accompanied with a little soured cream as this will take away some of the heat. Jambalaya is a traditional cajun dish similar to paella but with more spice. Its great with a crisp green salad and a sharp lemon dressing. If you like your food really hot and spicy add tabasco sauce to taste at the end. Altemabvely allow your guests to add their own.  15  Serves 4