"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 Certified Angus Beef® 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 TBS 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.

Printable Recipe

Adapted from Certified Angus Beef® brand

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More Mardi Gras inspired recipes to enjoy! 

Appetizers

• Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffaletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Slow Cooker Jambalaya by The Crumby Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Not So Dirty Rice by Simple and Savory
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cake Bites by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

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