Cajun Beef and Sausage Jambalaya
A hearty Cajun-inspired one-pot dish of ground beef, smoked sausage, rice, and vegetables simmered in bold spices and tomatoes for a rich, flavorful meal.
This Cajun-style skillet meal combines hearty ground beef and smoky sausage with a classic trinity of onion, bell pepper, and celery, all simmered together with rice, tomatoes, and bold seasonings. The spices infuse every bite with rich flavor, while the rice cooks directly in the broth, soaking up all the savory goodness. Finished with fresh green onions and a dash of hot sauce, it’s a comforting, one-pot dish that’s both filling and full of Southern charm.
Servings
4-6
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
Proteins
1 lb ground beef (80/20 recommended)
12 oz smoked sausage (andouille or kielbasa), sliced into ¼” rounds
1 tbsp olive oil (only if beef is very lean)
Vegetables
1 large onion, diced
1 green bell pepper, diced
1 celery stalk, diced
3 cloves garlic, minced
Rice & Base
1 ½ cups long-grain rice (uncooked, rinsed)
1 can (14.5 oz) diced tomatoes, with juice
3 cups beef or chicken broth
Seasonings & Spices
2 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp dried thyme
½ tsp cayenne pepper (optional, for extra heat)
2 bay leaves
Salt & freshly ground black pepper, to taste
To Serve
Hot sauce, for serving
2 green onions, thinly sliced (for garnish)
Instructions
Brown the Meats
Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 pound ground beef (80/20 recommended), along with 1 tablespoon olive oil if the beef is very lean. Cook until browned, breaking into crumbles. Push the beef to the side of the pot and add 12 ounces smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds. Let the sausage sear for 2–3 minutes until lightly browned, then stir everything together. Drain excess fat if necessary.
Sauté the Vegetables
Add 1 large diced onion, 1 diced green bell pepper, and 1 diced celery stalk to the pot. Cook for 5–6 minutes, stirring often, until softened. Stir in 3 minced garlic cloves and cook for 1 minute more.
Season & Toast the Rice
Sprinkle in 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (optional, for heat), plus salt and freshly ground black pepper to taste. Stir to coat the meat and vegetables well. Add 1 1/2 cups uncooked long-grain rice (rinsed) and cook for 1–2 minutes, stirring frequently, to toast lightly in the seasonings.
Simmer
Stir in 1 can (14.5 oz) diced tomatoes with juice, 3 cups beef or chicken broth, and 2 bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 20–25 minutes, stirring occasionally, until the rice is tender and most of the liquid has absorbed.
Rest & Fluff
Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaves and fluff the rice with a fork.
Finish & Serve
Garnish with 2 thinly sliced green onions. Serve hot with your favorite hot sauce on the side.
Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 pound ground beef (80/20 recommended), along with 1 tablespoon olive oil if the beef is very lean. Cook until browned, breaking into crumbles. Push the beef to the side of the pot and add 12 ounces smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds.
Let the sausage sear for 2–3 minutes until lightly browned, then stir everything together. Drain excess fat if necessary.
Add 1 large diced onion, 1 diced green bell pepper, and 1 diced celery stalk to the pot. Cook for 5–6 minutes, stirring often, until softened.
Stir in 3 minced garlic cloves and cook for 1 minute more.
Sprinkle in 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (optional, for heat), plus salt and freshly ground black pepper to taste. Stir to coat the meat and vegetables well.
Add 1 1/2 cups uncooked long-grain rice (rinsed) and cook for 1–2 minutes, stirring frequently, to toast lightly in the seasonings.
Stir in 1 can (14.5 oz) diced tomatoes with juice, 3 cups beef or chicken broth, and 2 bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 20–25 minutes, stirring occasionally, until the rice is tender and most of the liquid has absorbed.
Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaves and fluff the rice with a fork.
