Tonight I experimented with a Latin meets Cajun theme. I had “Ropas Viejas” meets “Jambalaya” ingredients to cook with. My flank steak was frozen solid so I had to use ground beef, but I think I will try it with the flank steak next time. This is fun to make and it only uses one pot! My friend loved the dish so much he came up with name, Mexican Jambalaya
- 1 yellow onion
- 4- 6 garlic cloves
- 2-3 carrots
- 1 poblano pepper
- 1 red bell pepper
- 1 lb ground beef
- 2 cans rotel (mild)
- 1 tbs cumin
- 2 tbs chili powder
- dried oregano
- 4 chicken habanero sausage links
- 2 small zucchini
- 1 red onion
- 4 cups chicken stock
- 2 cups jasmine white rice
- salt & fresh ground black pepper
- queso fresco or creme fresh for garnish
- preheat oven to 425. lay sausage on a pan and roast for about 15 minutes or until the links start to burst open. remove from oven and set aside for later.
- heat dutch oven over medium heat coat with olive oil. add ground beef to pot, season with salt & pepper and let it brown. breaking up meat as it cooks.
- julienne yellow onions, poblano and bell pepper, toss into pot. slice carrots and add to pot. chop garlic cloves and add to pot.
- season with salt & fresh ground black pepper. mix it up and let simmer over medium heat.
- in a small bowl; add cumin powder, chili powder and a few pinches of dried oregano. mix together and then add to pot. stir everything together so veggies are coated in seasonings.
- add rice to pot, mix everything together. pour rotel into pot.
- slice zucchini and sausage into about 2 inch thick pieces, toss into pot. pour chicken stock over everything, pop the lid on pot and let simmer on low heat for 20 minutes. (do not remove lid for 20 minutes)
- after 20 minutes check rice for done-ness. (add a little water if needed and cover again)
Pile Mexican Jambalaya on a plate and garnish with diced red onion, cilantro and queso fresco or creme fresh! Delicious!
For a cocktail serve a mexi-mart and you’ll have a Mexifusion feast!