Spicy Ground Beef Jambalaya With Creole Vegetables

Why You’ll Love This Recipe

• All the flavor of classic Creole jambalaya, but simplified with easy-to-find ground beef.
• Everything cooks in one pot, so cleanup is minimal and the flavors meld beautifully.
• Customizable heat level: keep it mild for kids or turn up the cayenne for spice lovers.
• Hearty, budget-friendly, and perfect for feeding a crowd or stocking the fridge with leftovers.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 3 ribs celery, 4 cloves garlic, 2–3 green onions, fresh parsley (optional)
• Dairy: 1 1/2 lb ground beef (80–90% lean)
• Pantry: Olive oil, long-grain white rice, canned diced tomatoes, tomato paste, low-sodium chicken broth, smoked paprika, dried oregano, dried thyme, cayenne pepper, kosher salt, black pepper, bay leaves

Full Ingredients

Main Jambalaya

• 2 tbsp olive oil, divided
• 1 1/2 lb (680 g) ground beef, 80–90% lean
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 3 ribs celery, diced (about 1 cup)
• 4 cloves garlic, minced
• 1 1/2 cups (285 g) long-grain white rice, rinsed until water runs mostly clear
• 1 (14.5 oz / 410 g) can diced tomatoes, with juices
• 3 cups (710 ml) low-sodium chicken broth (or beef broth)
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 1–1 1/2 tsp cayenne pepper, to taste
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 bay leaves

Optional Garnishes

• 2–3 green onions, thinly sliced
• 2 tbsp chopped fresh parsley
• Hot sauce, to serve

Step-by-Step Instructions

Step 1: Prep the vegetables and rinse the rice

Dice the onion, green bell pepper, red bell pepper, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Rinse the long-grain white rice under cold running water, swishing it with your fingers until the water runs mostly clear, 3–4 rinses. Drain well in a fine-mesh sieve and set aside. This helps the grains stay separate and not overly sticky in the finished jambalaya.

Step 2: Brown the ground beef

Place a large heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium-high heat. Add 1 tbsp olive oil. When the oil is shimmering but not smoking (about 1–2 minutes), add the ground beef. Cook, breaking it up with a wooden spoon or spatula, until well browned and no pink remains, about 6–8 minutes. If there is more than 1–2 tbsp of fat in the pot, spoon off the excess and discard. Transfer the browned beef to a bowl and set aside, leaving any remaining fat in the pot for flavor.

Step 3: Cook the Creole “trinity” and aromatics

Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same pot, if it looks dry. Add the diced onion, green bell pepper, red bell pepper, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes. Scrape the bottom of the pot as you stir to lift any browned bits from the beef; these add flavor. Add the minced garlic and cook for 1 minute more, stirring frequently so it does not burn.

Step 4: Toast the spices and build the tomato base

Sprinkle in the smoked paprika, dried oregano, dried thyme, cayenne pepper, kosher salt, and black pepper. Stir constantly for about 30 seconds, to lightly toast the spices and bloom their flavor. Add the tomato paste and cook for another 1–2 minutes, stirring, until the paste darkens slightly and coats the vegetables. Pour in the canned diced tomatoes with all their juices, stirring to combine. Let this mixture simmer gently over medium heat for 2–3 minutes to thicken slightly and meld the flavors.

Step 5: Add rice, broth, and beef

Stir the rinsed and drained rice into the pot, making sure every grain is coated with the tomato and spice mixture. Add the bay leaves. Pour in the chicken broth and stir well, scraping the bottom of the pot again to release any stuck bits. Return the browned ground beef and any accumulated juices from the bowl to the pot, stirring to distribute the meat evenly throughout the rice and vegetables. Taste the liquid and add a pinch more salt or cayenne if you want it slightly saltier or spicier; the rice will absorb some of the seasoning as it cooks.

Step 6: Simmer gently until the rice is tender

Increase the heat to medium-high and bring the mixture to a visible simmer (small steady bubbles across the surface), which should take about 3–5 minutes. Once simmering, give everything a final stir, then reduce the heat to low, cover the pot tightly with a lid, and cook for 20 minutes. Do not lift the lid during this time; the trapped steam is essential for evenly cooked rice. After 20 minutes, turn off the heat but keep the lid on and let the jambalaya rest for an additional 5–10 minutes. The residual heat will finish gently steaming the rice.

Step 7: Fluff, garnish, and serve

Remove the lid and discard the bay leaves. Use a fork to gently fluff the rice, loosening any clumps and mixing the ground beef and vegetables evenly. Taste and adjust seasoning with more salt, black pepper, or cayenne, as needed. Spoon the jambalaya into bowls. Garnish each serving with sliced green onions and chopped fresh parsley. Serve hot, with hot sauce on the side for anyone who wants an extra kick. Enjoy it on its own or with a simple green salad or cornbread.

Pro Tips

• Keep the lid closed: Resist the urge to peek while the rice is cooking. Lifting the lid releases steam and can leave you with undercooked, uneven rice.
• Control the heat: Once the pot reaches a steady simmer and you lower the heat, keep it on low. If it is bubbling vigorously, the bottom can scorch before the rice is done.
• Customize the spice: Start with 1 tsp cayenne if you are spice-sensitive, then add more at the end. It is easier to add heat than take it away.
• Use long-grain rice: Short- or medium-grain rice tends to be stickier. Long-grain rice gives you that classic jambalaya texture with distinct, tender grains.
• Brown the beef well: Let the beef sit undisturbed in the pot for a minute or two at a time as it cooks to develop a deeper, richer flavor from browning.

Variations

• Sausage and beef jambalaya: Brown 8 oz sliced smoked sausage (such as andouille or kielbasa) along with the ground beef for extra smoky flavor. Reduce the ground beef to 1 lb.
• Milder family-friendly version: Omit the cayenne and use just smoked paprika for gentle warmth. Serve with hot sauce at the table so spice lovers can dial it up.
• Veggie-packed version: Add 1 diced zucchini or 1 cup sliced okra with the bell peppers and celery. You can also stir in 1 cup frozen peas during the final 5 minutes of resting.

Storage & Make-Ahead

Let the jambalaya cool to room temperature (no more than 1–2 hours at room temp). Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portion-sized containers or freezer bags for up to 3 months. To reheat from the refrigerator, add a splash of water or broth to a skillet, add the jambalaya, cover, and warm over medium-low heat, stirring occasionally until hot, about 8–10 minutes. Alternatively, microwave covered on medium power in 1–2 minute bursts, stirring between each, until heated through. If reheating from frozen, thaw overnight in the fridge first for best texture. The flavors deepen as it sits, making this an excellent make-ahead meal or meal-prep option.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 540 calories, 26 g protein, 20 g fat, 62 g carbohydrates, 3 g fiber, and 860 mg sodium (will vary with exact ingredients, broth brand, and added salt or garnishes).