Jambalaya

35 min

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.

Ingredients

4 servings

200 g
800 g
800 g
2
4

Rice (preferably brown rice)
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

  1. Dice onion and mince garlic
  2. Cut bell peppers in small pieces
  3. Cut celery sticks into slices
  4. Drain canned lima beans and rinse

Cook

30 min

soupPan

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

waves

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