Nothing says freedom like a nice hearty plate of soul fueled Jambalaya. Bon Appétit!
Servings: 12 hungry folks.
In the Mix:
1/2 cup olive oil
2 cups yellow onions minced
1 cup red onion, minced
1 cup bell pepper, minced
¼ cup Serrano peppers if you dare
1 cup celery, minced
2 cups eggplants, minced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon garlic, minced
2 tablespoons shallots, rough chopped
3 cups tomatoes, chopped (I lg. can Hunt’s brand)
salt & freshly ground black pepper, to taste
1/2-1 teaspoon cayenne pepper, to taste
2 teaspoons creole seasoning, to taste
1-2 Tbs. Nutritional Yeast (I like Bragg’s Premium Nutritional Yeast Seasoning)
1/2 teaspoon dried thyme (I use fresh)
3 bay leaves
2 cups long grain rice (I prefer Brown Basmati rice cups raw * I soak rice for one hour)
1 cup tomato paste
5 cups vegetable stock
For Garnish 1 cup green onion, and chives chopped
Putting it all together:
♪ Heat the oil in a large heavy pot or Dutch oven over medium heat.
♪ Sauté the onions, shallots, celery, bell peppers and garlic until tender, about 5 minutes.
♪ Add the eggplant, squash, and zucchini, and sauté until they’re tender, about other 5 minutes or so
♪ Add the tomatoes.
♪ Season with Nutritional Yeast, Creole seasoning, and additional cayenne, if you like.
♪ Add the bay leaves.
♪ Add the rice and stir for 2 to 3 minutes.
♪ Heat the tomato paste in a non-stick pan and stir, making sure it doesn’t stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
♪ Deglaze with some of the vegetable stock, stir and combine thoroughly.
♪ Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
♪ Add the vegetable stock/tomato mixture to vegetables, stir and cover.
♪ Cook for 45 to 50 minutes, or until the rice is tender and the liquid is absorbed.
♪ Do not stir the jambalaya while it’s cooking.
♪ Remove from heat and let stand for 2-3 minutes.
♪ Add the green onions and mix thoroughly.
Garnish with some fresh long chives, and green onions (scallions) chopped finely
Serve with a salad and beverage of your choice.
Since my bouts with the complications of Breast Cancer – lymphedema in my chest wall, I have changed my eating style to mostly Vegan because the food makes me feel lighter and healthier. I can’t give up the seafood though, but it is only on special occasions when I don’t want to scare my company off. Peace Out! 😎
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