Recipe adapted from Laura’s Lean Beef. For more information, visit

 This jambalaya is jumping with flavor!


  • 1 lb Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)
  • 1⁄2 lb turkey sausage (sliced)
  • 1 small onion (chopped)
  • 1 cup chopped celery
  • 2 cloves garlic (minced)
  • 1⁄2 cup chopped green pepper
  • 2 cans (14 1⁄2 ounce) low-salt beef broth
  • 1 can (14 1⁄2 ounce) Cajun-style stewed tomatoes (undrained and chopped)
  • 1⁄2 cup chopped fresh parsley
  • 5 1⁄2 teaspoons Creole seasoning
  • 1⁄2 teaspoons ground red pepper
  • 2 cups uncooked long-grain rice
  • Hot sauce and parsley sprigs (optional, to taste)


Set EGG for direct cooking (no convEGGtor) at 500°F/260°C.

Cook first 6 ingredients in Dutch oven 5 minutes or until beef is browned and vegetables are tender; drain.

Stir in broth and next 4 ingredients; bring to a boil. Stir in rice.

Cover, reduce heat to about 350°F/177°C and simmer 25 minutes or until rice is tender.

Top with hot sauce and parsley sprigs, if desired.


Find this recipe on Big Green Egg

Skip to content