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Me, oh Mya Jambalaya

What you need: 

1 cup uncooked brown rice
2 1/2 cups water
1 small onion, chopped
2 long celery ribs, chopped
2 zucchinis, diced small
2 yellow summer squash, diced small
1 can (15 ounces) diced tomatoes
1 can (15 ounces) red beans
1 cup vegetable broth, or more if you like it soupier
1 tablespoon chili powder
1 teaspoon each: paprika, oregano, salt, garlic powder
1 1/2 teaspoons each: parsley, thyme
2 bay leaves
1 pinch cayenne to start
olive oil

What you do: 

1. Cook rice with water in your rice cooker, or pot. While that's cooking, in a large pot, saute onion in some olive oil until sweating. Add chopped celery. When it starts to soften, stir in zucchini, squash, and a splash of broth.
2. Simmer more until they start getting soft. Stir in seasonings, beans (undrained) and tomatoes, and a bit more broth if needed. Allow the mixture to bubble very gently until your rice is done, and you feel like your flavors have blended well.
3. When rice is done, stir it into veggie pot along with a cup of broth to keep it moist. Stir well and serve hot!
Source of recipe: I tried to make up something that tastes like Jambalaya I've loved in the past.

Preparation Time: 
5 to start, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I hate when people comment on things saying that they changed a bunch of ingredients; sadly, I am about to be one. I left out celery because I didn't have any, subbed 1 cup bulgur for the rice, and used chili beans instead of red beans. I also added 2x as many tomatoes so that I didn't need extra broth. Also, I'm really love spices so I used 1 tablespoon of oregano and 2 tsp salt and garlic powder. It was delicious, so thank you for sharing!

The one thing that confused me is the number of servings. Before the site update, it was listed as "3 hungry people." My roommate and I have each eaten at least 3 bowls each, and there are still several bowls left. And that's without the celery! I think that this probbably makes something like 8-10 servings, depending on how much you eat.

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Hmm, a red pepper might be a nice substitute for the color and texture, but then you may want to add more broth since the tomatoes add a lot of juice to the dish.  Good luck!

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This looks like a great recipe! I'll have to try this one out soon. Do you have any suggestions on a substitution for the tomatoes, since I'm allergic? Maybe I'll try some pureed pumpkin.

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