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
Servings: 6
Ingredients
- 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
Instructions
- 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.
