1 - 2 lb. - Chuck steak cut in pieces and seasoned
2 med onions chopped
2 stalks celery chopped
1 bell pepper chopped
2 cloves minced garlic
1 cup rice
1/2 cup green onions
Handful of parsley chopped
1/8 tsp. Dale's Steak sauce
1/4 tsp. each. Salt and Pepper
Sear chuck steak well on all sides and remove from pot.
Deglaze pot, add onions and cook until golden brown. Add celery, garlic and bell peppers and continue to cook on med-low fire until reduced by 1/3 (cook them down good).
Add steak, rice, green onions, parsley, Dale's and salt and pepper.
You can transfer it to a Rice Cooker here to finish if you wish.
I'll continue in the cast iron pot.
Add just enough water to cover everything. (notice I don't measure).
Bring to a boil (med-fire), and stir using a spatula to scrape the bottom. Every time you stir it smooth the top out to keep all the rice kernels in continuous contact with each other. Continue to cook on a med-fire stirring and smoothing every few minutes. Notice I don't cover it while I'm cooking (yet). In about 8 - 10 minutes the water will boil out for the most part. Look closely at the rice to see if it's done (it should be puffy).
When you see the rice is done, lower the fire (med-low), stir
and continue to cook until you get a Jambalaya consistency. You can now
lower the fire to low, cover and let cook for another 5 minutes. Turn
the fire off and it's done. I use this method to cook all my Jambalaya's and rice dressings and it works every time. The trick is not to let the heat come down while cooking. If you add cold water or lower the fire during the process the cooking stops and the rice won't be done as it should be.
Dale's Steak Sauce
Note: If you've never used Dale's Steak sauce you might like it. It's not a thick sauce like A-1, it's like Worcestershire in consistency. In my opinion it's a cross between Worcestershire, Soy Sauce and Liquid Smoke, and I like it.
It adds a nice flavor to this jambalaya... Enjoy