"Laisser les bons temps rouler!" It's Mardi Gras time and I'm sharing a quick and easy recipe for Creole Beef and Rice Bowls to celebrate!  Tender beef, onion, peppers, tomatoes, and creole seasoning come together in this delicious meal served over brown rice perfect for Mardi Gras or anytime of the year.

It's Mardi Gras today and I'm bringing Creole Beef and Rice Bowls to the party!

My first visit to New Orleans was magical.  I fell in love with everything NOLA, including it's amazing cuisine. Since that first visit, I've been back many times. Each trip being better than the last! So, as a tribute to the great city of NOLA, I make special dishes each year for my family to enjoy on Fat Tuesday.

In the past, I've made Chicken and Sausage Jambalaya and New Orleans Style Bread Pudding to celebrate. But, when I came across this recipe for Creole Beef, I thought it would make a nice change up for the menu. The original recipe came from Certified Angus Beef® brand.  It called for round steak, but I subbed in sirloin because that's what I had on hand.

It was a great swap!  The Certified Angus Beef® brand sirloin cooked up nice and tender and the Creole seasoning really kicked up the flavor! I also think a flat iron steak would work great in this recipe too.

It's not the prettiest dish of food, but it is quite tasty! And, it's a fun way to celebrate Mardis Gras with the flavors of NOLA or enjoy a quick and easy meal anytime of the year!

Creole Beef and Rice Bowls

By Renee Paj

Spiced up with creole seasonings, this beef and rice bowl makes a great weeknight meal any day of the year!

Ingredients

• 1 1/2 pounds sirloin or flat iron steaks, cut into 1/2 inch cubes
• 2 tsp. olive oil
• 1 large onion, diced
• 1/2 large green pepper, diced
• 1/2 large red pepper, diced
• 3 stalks celery, diced
• 1 clove garlic, minced
• 1/4 tsp. fresh ground pepper
• 1 TBSP Creole seasoning (I used Tony Chachere)
• 2 (14 oz.) cans stewed tomatoes
• 4 cups cooked brown rice

Instructions

1. Heat oil in large heavy skillet or pot; brown beef about two minutes, stirring occasionally; drain excess fat.
2. Add onion, green pepper, red pepper, and celery. Saute for 5 - 6 min, until onion is translucent and celery and peppers begin to soften. Add garlic and fresh ground pepper saute for one more minute.
3. Add Creole seasoning and stewed tomatoes. Cover and simmer about 25 minutes, stirring frequently until vegetables are soft and meat is tender.
4. Serve warm over warm brown rice. Garnish with chives or parsley.

Yield: 6 servings
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 25 mins.
Total time: 35 mins.



Adapted from Certified Angus Beef® brand

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