Steak and Zucchini Jambalaya

Sunday afternoons tend to be a time where we do not eat a big supper or I whip something together quickly. We had a couple leftover steaks from last night and that inspired me to make jambalaya. So many countries or regions have their own version of a baked or cooked rice dish: Palau, Fried Rice, Risotto, Paella etc. Jambalaya is the southern American version. Usually it is made with andouille, schicken or shrimp so steak brought a new flavour for our family. I received a medium large zucchini from a friend and I thought that would work with this as well.

Steak and Zucchini Jambalaya

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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6


  • 1/4 cup oil
  • 4 cups chopped zucchini
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 onion diced
  • 1 can tomatoes
  • 2 fresno chili peppers minced
  • 2 garlic cloves minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 2 steaks grilled and then diced into 1/2 inch cubes
  • 2 cups rice
  • 2 cups water


  • In a large skillet at medium/high heat add the oil and diced vegetables.
  • Saute until they begin to get tender.
  • Add spices, canned tomatoes and steak and continue to cook for about 4 minutes.
  • Turn off heat.
  • Pour mixture in a baking dish.
  • Add the rice and water stirring to ensure that rice is mixed throughout.
  • Cover the baking dish with a lid or foil and place in a preheated oven.
  • Bake at 350 for approximately 45 minutes.
  • After the allotted time check to see if the rice is tender. If not you may need to add a bit more water and cook a little longer.



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  • Steve, I made this Jambalaya last night and without promping from me, Art said he liked it. Personally I liked it a LOT! Because I didn’t have enough leftover steak, I also sliced up 2 smoked sausages and that really tasted great. I was surprised to find I didn’t have any rice so I used ‘instant’ rice and instead of heating up the oven, I just cooked it on top of the stove which was definitely a bonus, on such a hot day. Of course I don’t buy canned tomatoes so I used a whole quart of my home canned ones. It all worked out great! Thanks again.

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    • Hi Phyllis! I am so glad that you enjoyed it – and Art as well! Throwing sausage in makes it a more classic jambalaya as well. I often use sausage when I make it. Say hi to Art from Janna and I. Take care.

      • Reply
      • Yes, I’ll say hi to Art from you and Janna. Now, i must search for that missing rice. I know I bought some!!

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