Рецепт Creole Beef and Rice Bowls #SundaySupper
"Laisser les bons temps rouler!" It's Mardi Gras time and I'm sharing a quick and easy recipe for Creole Beef and Rice Bowls to celebrate! Tender beef, onion, peppers, tomatoes, and creole seasoning come together in this delicious meal served over brown rice perfect for Mardi Gras or anytime of the year.
The Sunday Supper Tastemakers are celebrating Mardi Gras today and I'm bringing Creole Beef and Rice Bowls to the party!
My first visit to New Orleans was magical. I fell in love with everything NOLA, including it's amazing cuisine. Since that first visit, I've been back many times. Each trip being better than the last! So, as a tribute to the great city of NOLA, I make special dishes each year for my family to enjoy on Fat Tuesday.
In the past, I've made Chicken and Sausage Jambalaya and New Orleans Style Bread Pudding to celebrate. But, when I came across this recipe for Creole Beef, I thought it would make a nice change up for the menu. The original recipe came from Certified Angus Beef® brand. It called for round steak, but I subbed in sirloin because that's what I had on hand.
It was a great swap! The Certified Angus Beef® brand sirloin cooked up nice and tender and the Creole seasoning really kicked up the flavor! I also think a flat iron steak would work great in this recipe too.
It's not the prettiest dish of food, but it is quite tasty! And, it's a fun way to celebrate Mardis Gras or enjoy a quick and easy meal anytime of the year!
Creole Beef and Rice Bowls
By Renee Paj
Spiced up with creole seasonings, this beef and rice bowl makes a great weeknight meal any day of the year! Ingredients
1 1/2 pounds Certified Angus Beef® sirloin or flat iron steaks, cut into 1/2 inch cubes
2 tsp. olive oil
1 large onion, diced
1/2 large green pepper, diced 1/2 large red pepper, diced 3 stalks celery, diced
1 clove garlic, minced
1/4 tsp. fresh ground pepper
1 TBS Creole seasoning (I used Tony Chachere)
2 (14 oz.) cans stewed tomatoes
4 cups cooked brown rice
Instructions
Heat oil in large heavy skillet or pot; brown beef about two minutes, stirring occasionally; drain excess fat.
Add onion, green pepper, red pepper, and celery. Saute for 5 - 6 min, until onion is translucent and celery and peppers begin to soften. Add garlic and fresh ground pepper saute for one more minute. Add Creole seasoning and stewed tomatoes. Cover and simmer about 25 minutes, stirring frequently until vegetables are soft and meat is tender. Serve warm over warm brown rice. Garnish with chives or parsley. Yield: 6 servings Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 25 mins. Total time: 35 mins. Printable Recipe Adapted from Certified Angus Beef® brand
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See what all the Tastemakers are bringing to the table today!
Appetizers
Andouille & Crawfish Pimento Cheese Fries by Soulfully Made
Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
Mardi Gras Muffuletta Dip by For the Love of Food
Piquant Shrimp Balls by Food Lust People Love
Trinidadian doubles by Caroline’s Cooking
Main Dishes
Andouille and Chicken Gumbo by Delaware Girl Eats
Bananas Foster French Toast by A Mind “Full” Mom
Bananas Foster Baked Oatmeal by Cooking With Carlee
Blackened Shrimp Pasta by Seduction in the Kitchen
Cajun Courtbouillon by Culinary Adventures with Camilla
Cajun Pasta Carnivale by Palatable Pastime
Chicken and Shrimp Gumbo by The Freshman Cook
Creamy Cajun Chicken Pasta by Wholistic Woman
Creole Beef and Rice Bowl by Renee’s Kitchen Adventures
Easy Shrimp and Grits Recipe by Life Tastes Good
Gluten Free Gumbo by Cricket’s Confections
Gumbo Z’herbes by Monica’s Table
Hawaiian Jambalaya by Shockingly Delicious
Not So Dirty Rice by Simple and Savory
Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
Shrimp Gumbo by The Chef Next Door
Slow Cooker Jambalaya by The Crumby Cupcake
Spicy Jambalaya Flatbread by My Life Cookbook
Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
Vegetarian Muffaletta Sandwich by Hardly A Goddess
Sides
Creole Potato Salad by Cosmopolitan Cornbread
Easy Buttermilk Cornbread by The Wimpy Vegetarian
Muffaletta Wedge Salad by Shaken Together
New Orleans Brandy Milk Punch by Tara’s Multicultural Table
Red Beans and Rice by Cindy’s Recipes and Writings
Desserts
Bananas Foster by That Skinny Chick Can Bake
Basic Bread Pudding by What Smells So Good?
Bourbon Vanilla Cherries Jubilee by Pies and Plots
Easy Chocolate Lemon Doberge Cake by Crazed Mom
Easy King Cake Cheese Ball by Hezzi-D’s Books and Cooks
Easy Mini King Cakes by Family Around The Table
New Orleans Mardi Gras Beignets by Big Bear’s Wife
Pecan Praline Cookies by Sunday Supper Movement
Traditional Mardi Gras King Cake by Curious Cuisiniere
White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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