Beef Jambalaya

Down in Louisiana, jambalaya is usually all about the sausage and shrimp, but this beefy spin holds its own just fine, cher.

Cubed beef gets seasoned with thyme and browned until crusty, then simmers with water, sherry, beef bouillon, and a good splash of Worcestershire. The rice goes right into the pot, absorbing all that rich, savory liquid as it cooks.

Meanwhile, the holy trinity of green pepper, celery, and green onion gets sauteed with sliced mushrooms until tender, then stirred back in at the end so the vegetables keep their bite.

It’s a one-pot meal that feeds four and takes about an hour. Serve it straight from the skillet with hot sauce on the side.

Kitchen Tips

• Brown the beef in batches to get a good crust. Crowding the pan creates steam and you end up with grey, chewy cubes instead of caramelized ones.
• Use dry sherry, not cooking sherry. Cooking sherry is loaded with salt and has a harsh, tinny flavor.
• Don’t lift the lid while the rice cooks. Every peek lets steam escape and messes with the timing.
• Stir the vegetables in gently at the end. You want them to keep some texture, not dissolve into the rice.