Beef & Andouille Sausage Jambalaya
by Princess Cruises Newsletter 2010

(cajun, sausage, beef, rice )

Beef & Andouille Sausage Jambalaya
Beef & Andouille Sausage Jambalaya

Yield: 4 - 6 servings
Prep Time:
Cook Time:
Total Time:


3 Tbsp vegetable oil
1 green pepper, chopped
½ cup chopped green onions
1 cup chopped celery
½ lb mushrooms, sliced
1 lb boneless beef chuck, cut into ½" cubes
½ tsp salt
¼ tsp pepper
2 tsp paprika
¼ tsp cayenne pepper
2 cups beef stock
½ cup sherry
1 tsp Worcestershire sauce
¾ cup long grain rice
½ lb. Andouille sausage, pre-cooked and sliced
1 Tbsp thyme, chopped

  1. Heat a skillet over medium high heat. Pour 2 tablespoons vegetable oil into the skillet. Add green pepper, green onions, celery and mushrooms and sauté until vegetables are tender. Remove from heat, transfer cooked vegetables to a bowl and set aside.
  2. Return skillet to medium high heat and add the remaining tablespoon of vegetable oil. Season beef with salt and pepper. Add beef to the skillet and brown on all sides.
  3. Stir in beef stock, sherry and Worcestershire sauce. Cover and simmer for 30 minutes.
  4. Add rice and simmer for an additional 25 minutes over medium heat, or until rice is cooked. Several minutes before rice is done, add Andouille sausage, thyme and cooked vegetables. Cook until all ingredients are heated through. Stir to combine.