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30 Recipes Collection

Hamburger        

Number14

Jambalaya

What you Need

Cutting Board and Carving Knife
Saucepan with Lid
Cooking Spoon

1 pound hamburger (ground beef)

1 medium onion, diced

3 cloves garlic, minced

3 tablespoons Creole seasoning

3 stalks celery, diced

1 bell pepper (membrane and seeds removed), diced

1 cup uncooked rice

1 cup chicken broth

1 cup beef broth

2 scallions, sliced, for garnish

What to do

What to Do

Place hamburger, onion, garlic, Creole seasoning and salt in frying pan on medium heat; break up hamburger as it browns. Retain 2 tablespoons of fat in the pan; discard any excess.
Add diced celery and bell pepper to pan and sauté until vegetables have softened.
Add white rice, stirring frequently, until the rice is opaque; ~3 minutes.
Stir in beef and chicken broth; bring to a bubbly boil; reduce heat to low, cover, simmer ~25 minutes.
Clean as you go
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 296; Total fat 9.83g 15.1%; Saturated fat 2g 10.0%; Cholesterol 155mg 51.7%; Sodium 760mg 31.7%; Carbohydrates 0.24g 0.1%; Fiber 0.1g 0.7%; Sugars 0g 0.0%; Protein 48.5g 97.0%; Based on DV of 2000 calories per day
Ready to level-up? This dish is typically made with shrimp, cubed chicken and/or Andouille sausage. Sautéeach protein until cooked through; set aside and add to the pan for the simmer.

Rockin’ it old-school

Creole seasoning

Ziploc
Saran
ReynoldsWrap

Rockin’ it old-school

Creole seasoning

1

tablespoon

garlic powder

1

tablespoon

onion powder

1

tablespoon

paprika

1

teaspoon

white pepper½

1

teaspoon

cayenne pepper