Cook from day 1 to 3
Simple to make, but full of flavour.
A balanced mix of spice, well-browned beef, and fresh vegetables — with the perfect final touch of our signature Creole-style spice blend, warm and vibrant, with a gentle smokiness.
P—33, F—26, C—62
Mustard
Celery
- Olive oil
- Deep frying pan
- Use a vegetable peeler to run along celery stalk, stripping away outer layer of tough fibrous strings — they can be a little chewy.
- Once you take frying pan off the heat, leave rice covered for another 3–5 minutes — it will turn more tender.
- Prep vegetables
Dice onion, bell pepper, and celery.
Finely chop parsley and garlic.
2. Start cooking
Heat a tablespoon of olive oil.
Add beef and cook over high heat for 3–4 minutes, stirring and breaking it up with spatula, until deeply browned and crusty.
Add bell pepper, celery, and onion, stirring well, then reduce heat slightly. Add a generous pinch of salt.
Cook for 5 minutes, stirring occasionally, until vegetables have softened a bit.
3. Add rice
Add half of garlic and cajun spice blend (it does contain chilli, but heat level is moderate — use only half the packet if you’re very sensitive to spice), then add uncooked rice. Stir well for 1 minute, letting flavours mix.
Carefully pour in water, approx. 180 ml per person and season with a little more salt.
Bring to a boil, then reduce heat to medium, and cover with a lid.
Cook for 12–14 minutes, then check rice for doneness.
4. Make aioli sauce
While rice finishes cooking, make aioli: stir remaining garlic and juice of lemon wedge into mayonnaise.
Taste for more lemon and salt, if needed.
5. Finish and serve
Taste the dish and adjust salt if needed.
Serve topped with chopped parsley and drops of aioli.