Vegetarian Jambalaya
Cajun favorite
Recipe by jaivir of whiteland, US
Jambalaya is very common dish of Cajun cuisine. you can skip the vegetables hard to find
Ingredients
vegetarian
6 servings
- 6 cups vegetable stock or water
- 1/4 cup olive oil
- 1 cup finely chopped onions
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped celery
- 1 tbsp minced garlic
- 2 cups rice
- 2 cups diced tomatoes
- 2 cups quartered cremini mushrooms
- 100 gms okra (lady finger), halved lengthwise
- 100 gms whole baby carrots, tops removed and scrubbed
- 1 small zucchini, sliced into 1/2-inch thick half circles
- 1 bay leaf
- 1 tablespoon chopped fresh thyme leaves
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley leaves
Directions
- In a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes.
- Add the garlic and rice to the pan and cook, stirring, until the rice is toasted and coated with oil, 3 to 4 minutes.
- Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes.
- Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed. Continue adding the stock, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the stock is used and the rice grains are plump and tender.
- Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning,to taste.
- Serve immediately.