Best Southwest Steak Jambalaya Recipes

SOUTHWEST STEAK

Southwest Steak image

Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
6 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons canola oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
2 beef flank steaks (1 pound each)

Steps:

In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWEST STEAK JAMBALAYA

Southwest Steak Jambalaya image

My husband is super creative when it comes to food and this is something that he came up. We just used what we had on hand, leftovers, etc. and threw it together. Yum!

Provided by Buffington

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 cups uncooked rice (I used boil-in-bag, minute rice would also work)
1 1/2 lbs rib eye steaks, cooked and cooled (leftovers work great!)
1/4 white onion, cut into large pieces with layers separated
1/4 cup lime juice
1/4 cup butter (not margarine)
2 tablespoons olive oil
garlic powder
chili powder
paprika
cilantro
curry
salt
pepper

Steps:

Cut up steak into 1/4-1/2 inch cubes.
Pour oil into a pan and dump the steak pieces in.
Pour the lime juice over the top of the steak and let it soak in a few minutes.
Season the steak with garlic powder, curry, and chili powder.
Put the onion pieces in the pan with the meat.
Sautee the meat and onion mixture until the onions are cooked, make sure to mix thoroughly while cooking so the the seasonings get evenly distributed.
Cook rice according to package directions.
When the rice is done, add the butter to it and season with garlic powder, chili powder, paprika, cilantro, curry, salt and pepper.
Add the meat and onion mixture to the rice, mix thoroughly, and serve.

Nutrition Facts : Calories 1160.7, Fat 56.7, SaturatedFat 23.8, Cholesterol 146.2, Sodium 179.1, Carbohydrate 118, Fiber 2.2, Sugar 0.6, Protein 39.7

CAJUN JAMBALAYA

Cajun Jambalaya image

Provided by Amanda Freitag

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
5 stalks celery, chopped
1 Spanish onion, chopped
1 green bell pepper, chopped
24 medium shrimp, peeled and deveined
1 pound chicken, diced
2 tablespoons Creole seasoning
8 cloves garlic, chopped
3 bay leaves
One 32-ounce can chopped tomatoes
2 teaspoons Worcestershire sauce
1 1/2 cups rice
4 cups chicken stock
1 pound andouille sausage, sliced
Salt and freshly ground black pepper
Hot sauce

Steps:

Heat the oil in a large stockpot set over high heat. Add the celery, onions and peppers, and saute until tender, 4 to 5 minutes.
Meanwhile, combine the shrimp, chicken and Creole seasoning in a large bowl and stir to coat.
Add the garlic to the stockpot, and saute for 1 minute. Add the bay leaves, tomatoes and Worcestershire. Add the rice and stir to coat in the oil, then stir in the stock. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the rice is tender and absorbs some of the liquid, about 15 minutes. Add the chicken, shrimp and sausage to the stockpot, and cook until the meat is cooked through, 10 to 15 minutes. Season with salt, pepper and hot sauce. Serve hot.