Title: Beef Jambalaya 1
Categories: Cajun Main
Yield: 4 Servings
| 1 | lb | Boneless stewing beef |
| 1 | ts | Dried thyme |
| 3 | tb | Vegetable oil |
| 1 | | Green bell pepper; chopped |
| 1 | c | Green onions; chopped |
| 1 | c | Celery; sliced |
| 1/2 | lb | Mushrooms; sliced |
| 2 | c | Water |
| 1/2 | c | Sherry |
| 2 | | Beef flavored bouillon |
| 1 | tb | Worcestershire sauce |
| 2/3 | c | Rice |
Cut beef into 1/2-inch cubes. Toss with thyme. Season with salt and pepper.
Heat 2 tablespoons oil in skillet. Stir in green pepper, green onion,
celery and mushrooms. Cook until tender; remove from pan. Add remaining
tablespoon oil to pan. Stir in beef. Cook until browned. Stir in water,
wine, beef bouillon cubes and Worcester- shire sauce. Simmer, covered, 30
minutes. Stir in rice, cook 25 minutes longer, or until rice is tender.
Stir in precooked vegetables, stirring constantly until heated through.