Recipe adapted from Laura’s Lean Beef. For more information, visit



500g Laura’s 92% Lean Ground Beef (or 96% Lean Ground Round)

220g turkey sausage (sliced)

1 small onion (chopped)

1 cup chopped celery

2 cloves garlic (minced)

½ cup chopped green pepper

2 cans (430 mls) low-salt beef broth

1 can (430 mls) Cajun-style stewed tomatoes (undrained and chopped)

½ cup chopped fresh parsley

5½ teaspoons Creole seasoning

½ teaspoons ground red pepper

2 cups uncooked long-grain rice

Hot sauce and parsley sprigs (optional, to taste)


Set EGG for direct cooking (no convEGGtor) at 260°C/500°F.

Cook first 6 ingredients in Dutch oven 5 minutes or until beef is browned and vegetables are tender; drain.

Stir in broth and next 4 ingredients; bring to a boil. Stir in rice.

Cover, reduce heat to about 177°C/350°F and simmer 25 minutes or until rice is tender.

Top with hot sauce and parsley sprigs, if desired.