<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2PsR1v_1FMmhZ5p00" alt="https://img.particlenews.com/image.php?url=2PsR1v_1FMmhZ5p00" width="1200" height="600" >Recipe courtesy Chef Big John/ Rouses MarketsYield: 6 servings | Prep: 15 min | Cook: 30 minChef Big John’s Tip:Brown the beef hard enough to build a little crust before adding the onion. Then use Rouses Creole Seasoning instead of plain Cajun seasoning. A splash of Worcestershire and beef broth gives the creamy sauce a deeper, more savory finish.Ingredients:<ul><li>Ground beef, 80/20 1 lb</li><li>Yellow onion, chopped 1 medium</li><li>Garlic, minced 2 cloves</li><li>Rouses Creole Seasoning 1 tsp, plus more to taste</li><li>Black pepper 1/2 tsp</li><li>Smoked paprika 1/2 tsp</li><li>Worcestershire sauce 1 Tbsp</li><li>Cream of mushroom soup 1 can (10.5 oz)</li><li>Sour cream 1 cup</li><li>Beef broth 1/2 cup</li><li>Cooked white rice 1 1/2 cups</li><li>Sharp cheddar cheese, shredded 2 cups, divided</li><li>Frozen peas 1/2 cup, optional</li><li>Fresh parsley or green onion 1 Tbsp, chopped</li></ul>Directions:1. Brown the beef in a large skillet over medium-high heat until well browned. Drain only if there is excessive grease.2. Add the chopped onion and cook 3-4 minutes until softened. Stir in garlic and cook 30 seconds.3. Season with Rouses Creole Seasoning, black pepper, and smoked paprika. Stir in the Worcestershire sauce.4. Lower the heat. Stir in the cream of mushroom soup, sour cream, and beef broth until smooth. Simmer gently 4-5 minutes; do not boil hard.5. Fold in the cooked rice and peas, if using. Stir in 1 1/2 cups of the cheddar until melted and creamy.6. Taste and adjust the Creole seasoning. Top with the remaining 1/2 cup cheddar, cover, and let it melt for 2-3 minutes.7. Finish with chopped parsley or green onion and serve hot.Serving Suggestions:Serve straight from the skillet with a simple green salad, steamed broccoli, or warm French bread.Important:Refrigerate leftovers within 2 hours. Store covered for up to 3-4 days. Reheat gently with a splash of beef broth or milk to loosen the sauce.ABOUT:Locations:<ul><li>7361 Theodore Dawes Rd., Theodore, AL 36582, (251) 653-7391</li><li>1545 Gulf Shores Parkway, Gulf Shores, AL 36542, (251) 948-4715</li><li>112 Saraland Loop, Saraland, AL 36571, (251) 675-8124</li><li>4350 Old Shell Rd., Mobile, AL 36608, (251) 380-0020</li><li>6729 Spanish Fort Rd., Spanish Fort, AL 36527, (251) 621-0552</li><li>7765 Airport Boulevard #609, Mobile, AL 36608, 251-272-5026</li><li>25405 Perdido Beach Boulevard, Orange Beach, AL 36561, 251-272-5034</li><li>3075 US Highway 98, Daphne, AL 36526</li></ul></div></body>

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Brown the beef hard enough to build a little crust before adding the onion. Then use Rouses Creole Seasoning instead of plain Cajun seasoning. A splash of Worcestershire and beef broth gives the creamy sauce a deeper, more savory finish. Ingredients:. Ground beef, 80/20 1 lb. Yellow onion, chopped 1...

Recipe: Creamy Beef & Rice

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Brown the beef hard enough to build a little crust before adding the onion. Then use Rouses Creole Seasoning instead of plain Cajun seasoning. A splash of 

Recipe: Creamy Beef & Rice

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