Everywhere you look you can find a regular jambalaya recipe, but it’s a lot harder to satisfy our vegetarian southern food lovers! So I came up with a recipe that I think takes the cake. It’s packed full of veggies, spice, and other great rib stickin’ flavor. This jambalaya is even better the next day, and leftovers can be made into other awesome dishes!
1 ½ tablespoon extra virgin olive oil
1 tablespoon garlic (minced)
1 cup green bell pepper (chopped)
1 cup celery (diced)
1 cup onion (diced)
¾ cup red bell pepper (diced)
2 cup crimini mushrooms (sliced)
1 can petit diced tomatoes
2 cups long grain white rice
2 ½ cup vegetable stock
3 tablespoon tomato paste
2 tablespoon southern spice blend
2-3 teaspoon low sodium soy sauce
¼ – ½ teaspoon cumin
1 tablespoon butter (optional)
Hot sauce (to taste)
Salt and pepper to taste
In a large sauce pan over medium-low heat, add the oil. In the pan, sauté the green pepper, celery, onion, and garlic with a pinch of salt for 7-8 minutes, or until the veggies tender and fragrant. Add in the red pepper and mushrooms; raise the heat to medium, and sauté for 5 minutes. The mushrooms will start to brown.
Pour in the rice and stir to combine. Cook for 2-3 minutes, or until some of the veggie moisture has been absorbed into the rice. Pour in the veggie stock, tomato paste, butter, and seasonings (the season blend and cumin). Stir to combine everything and then cover the saucepan. Allow it to cook for 20-25 minutes, or until the rice is fully cooked.
When it’s finished cooking, add in the soy sauce and hot sauce.
Serve warm. Enjoy!
