Vegetable Jambalaya
A light and flavourful vegetable version of a classic Creole dish that has its roots in the colonial mix of European, African and indigenous American traditions. The 'holy trinity' of Creole cuisine is celery, peppers, and onions. In this version it's really important to use smoked paprika powder and use plenty of it.
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Ingredients
4 servings
200 g
800 g
800 g
2
4
Rice (brown)
Canned chopped tomatoes
Canned lima beans
Yellow bell peppers
Celery sticks
4 tea sp
1 tea sp
1 tea sp
800 ml
2
3 cloves
Smoked paprika powder
Chilli flakes
Thyme
Bouillon
Onions
Garlic
Fresh parsley
Prep
5 min
- Dice onion and mince garlic
- Cut bell peppers in small pieces
- Cut celery sticks into slices
- Drain canned lima beans and rinse
Cook
30 min
Sauté onions, celery and bell pepper
medium heat, until vegetables start to soften ~5 min, season with salt and pepper
Add smoked paprika powder, chilli flakes, thyme, garlic
~2 min
Add bouillon, rice, canned tomatoes and lima beans
simmer with lid on, ~25 min
keep stirring every now and then, add extra water if needed to prevent the rice from sticking to the pan
Garnish the dish with parsley
