Meatless Mondays  |  Posted 12.04.17

Vegetable Jambalaya

Vegetable Jambalaya

This dish has amazing flavor with a bit of spice. 

Serves: 4-6

Ingredients

  • 1/4 cup Extra Virgin Olive Oil
  • 1 medium Sweet Onion, sliced
  • 2 stlaks Celery, cut into 1/2 in slices
  • 2 medium Carrots, cut into 1/2 in slices
  • 1 medium Red Bell Pepper, sliced
  • 3 to 4 cloves Garlic, minced
  • 1 tsp Hot Smoked Paprika
  • 1/8 tsp Ground Cayenne Pepper
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme Leaves
  • 2 Bay Leaves
  • 15 oz can Diced Fire Roasted Tomatoes
  • 1 1/4 cups White Rice
  • 2 1/2 cups Vegetable Broth
  • 15 oz can Black-Eyed Peas, drained and rinsed
  • Hot Pepper Sauce
  • Handful of Chopped Celery Leaves or Fresh Parsley
  • Kosher Salt
  • Freshly Ground Black Pepper

Instructions

  1. Heat the olive oil in a 10-inch skillet or braiser over medium-high heat. Add the onion, celery and carrots. Cook, stirring frequently, for about 6 minutes or until the onions become a bit soft. Add the red pepper and continue to cook for about 3 minutes. Add the garlic, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper. Stir to coat and add the tomatoes. Cook for 2 minutes. Add the rice. Stir to coat. Add the vegetable broth and stir.
  2. Cover the pot, increase the heat a bit and bring to a boil. Immediately reduce the heat to a simmer. Cook the rice covered for 10 minutes. Add the black-eyed peas and okra just over the top of the rice and cover. Cook for an additional 10 to 15 minutes or until the okra is tender and the rice is cooked. Remove from the heat, keeping the pot covered and allow it to sit for 5 minutes before serving.
  3. Stir and fluff the rice with a large fork. Top with your favorite hot sauce and a handful of chopped celery leaves or parsley.

Source: Taste Love and Nourish