A classic cajun one-pot recipe for vegetable jambalaya that is packed with deliciously warm smokey flavors. Easy to make, healthy and suitable for anyone following a vegan, vegetarian, or gluten-free diet. Depending on how hungry you are, serves 4-6.
2tablespoonsextra-virgin olive oil
3small yellow onions,finely chopped
2celery stalks,thinly sliced
1large red bell pepper,seeds removed and diced
3large cloves garlic,minced
1x 400 g canorganic diced tomatoes
1 1/2teaspoonssmoked paprika
1teaspoondried thyme leaves
a few good grinds of black pepper
1/2cupdry white wine
1cupshort-grain brown rice(200 g)
550mlchicken or vegetable broth
1x 400 g can organic kidney beans (or mixed beans), drained and rinsed
1small bunch chopped fresh flat-leaf parsley,plus some reserved for garnish
Green onion finely sliced,to garnish (optional)
Using a large deep-bottomed skillet or wok, heat the olive oil over medium-high heat, Sauté the onion, carrot, celery and red pepper for 5 minutes. Add the garlic, diced tomatoes and spices. Cook, stirring often, 5 to 6 minutes.
Add the wine and, cook 1-2 minute, stirring, until reduced slightly. Stir in the rice and broth. Bring mixture to a boil. Lower heat and gently simmer, covered, for 45 minutes or until rice is tender.
Taste and season with more salt, if desired.
Stir in beans, cover and cook for 5-10 minutes more, until the beans are warmed through. Add the parsley and stir in.
Ladle the jambalaya into serving bowls and garnish with chopped green onion and more parsley. Enjoy!
I like to use chicken broth for this recipe as I find it more flavorful, of course if you are following a vegan or vegetarian diet, use vegetable broth or combination of vegetable broth and water.
The leaves from the celery can also be added to the jambalaya or use them as a garnish before serving. The fresh parsley can also be added at the same time as the beans, but in winter I like to add it to the dish just before serving as it adds some fresh, light flavors to the dish. As you will!