Gen's Jambalaya recipe #2
Why I Love This Recipe
FEATURING: Onion, garlic (or garlic scapes), carrots, sweet peppers, jalapeño pepper (optional), kale, tomatoes, zucchini (optional), delicata squash, fresh corn (optional), and parsley (or carrot tops or cilantro, optional).
A variation on the Mardi Gras Jambalaya that Jim and I often make. You can substitute veggies and beans and/or add your favorite protein to this dish. To make it more traditional/authentic taste, add 1/4 lb of okra (gumbo) at the same time as the vegetable broth- leave them whole but remove the stalk (optional but this is what gives this dish its authentic feel).
Ingredients You'll Need
3 Tbsp oil
1 large onion, chopped
2 garlic cloves (or 2 garlic scapes), chopped
2-3 large carrots, chopped
1-2 sweet pepper(s), chopped (optional)
1/4- 1/2 jalapeño pepper, finely chopped (optional)
1 large bay leaf
2 sprigs of fresh thyme (approx. 1/2 tsp of dried thyme)
4 1/2 cups of vegetable stock
1 1/2 cups of tomatoes, chopped (or crushed tomatoes) (approx. 1-3 tomatoes)
1 zucchini and/or pattypan, diced (optional)
2-3 kale leaves, roughly chopped
1 delicata squash, sliced in half, seeds removed and then chopped in cubes (ex: 1/4-1/2 in cubes)
1 1/2 cup of arborio rice, rinsed and drained
Salt and pepper, to taste
Pinch of cayenne pepper (or hot pepper flakes or Sriracha), to taste
15-19 oz can of kidney beans (or other bean of choice or other protein of choice), rinsed well and drained
2 Tbsp of fresh parsley (or carrot tops or cilantro), chopped (optional)
In a frying pan, heat oil. When hot add in onions and fry until translucent. Add garlic and mix 30 seconds. Add carrots and cook/fry for approx. 3 minutes.
Add sweet peppers, jalapeño pepper (optional), and cook/fry for another 4-5 minutes. Add the bay leaf and thyme.
Add vegetable stock and bring to a boil. Add tomatoes, zucchini, delicata squash and kale. Bring back to a boil, then reduce heat and simmer 5 min.
Add in rice, salt and pepper to taste. Bring back to a boil, lower heat, cover and simmer for 20 min, stirring occasionally.
Add in kidney beans and simmer another 3-5 minutes. Check seasoning (salt, pepper). Serve. Add parsley to each bowl upon serving, if using. Let people add their own hot pepper flakes or Sriracha if they want (optional).