Gen's Everything-Goes Jambalaya
3 Tbsp oil (ex.: sunflower, safflower, canola)
1 medium onion, diced
2 celery stalks, chopped
1 red pepper, diced
2 garlic cloves, minced
1 large bay leaf
1/2 Tbsp of dried basil
4 1/2 cups vegetable broth
1 cup cabbage (or green beans or okra), chopped
1 1/2 cups tomatoes, diced
1/2 cup pattypan (or zucchini)
1 sweet potato, diced in 2 cm cubes
1/2 cup of broccoli (or kohlrabi), chopped
1/2 cup arborio rice
Salt & pepper, to taste
A pinch of cayenne pepper
1 can of kidney beans, washed and drained
1 Tbsp of fresh coriander, chopped (optional)
Heat the oil in a pot. Saute onions till translucent. Add celery, red pepper, and garlic. Fry for 5-7 min, until lightly brown.
Add the bay leaf and basil and cook for 2 min. Add the vegetable stock and bring to a boil.
Add the cabbage, tomatoes, swiss chard, sweet potato and broccoli. Reduce heat and simmer 5 min.
Add the rice, salt, pepper and cayenne. Bring to a boil and then reduce heat. Cover and simmer for 20 min, stirring occasionnally.
Add the beans and coriander. Cook for 5 min. Make sure to take the pot off the burner just before the rice is ready to avoid burning the bottom of the pot. Cover and let stand for 5-10 min (the rice will absorb the leftover cooking juice). Serve hot & enjoy!
Pairs Well With
Jambalaya is one of our favorite comfort foods! Our young kid loves it too! Not only is it easy to make, I always adapt it depending on what’s in season!