Gen's Jambalaya recipe #2
INGREDIENTS
  • Cooking Time: 25-30 min
  • Servings: 4-6
  • Preparation Time: 5 min
  • 3 Tbsp oil
  • 1 large onion, chopped
  • 2 garlic cloves (or 2 garlic scapes), chopped
  • 2-3 large carrots, chopped
  • 1-2 sweet pepper(s), chopped (optional)
  • 1/4- 1/2 jalapeño pepper, finely chopped (optional)
  • 1 large bay leaf
  • 2 sprigs of fresh thyme (approx. 1/2 tsp of dried thyme)
  • 4 1/2 cups of vegetable stock
  • 1 1/2 cups of tomatoes, chopped (or crushed tomatoes) (approx. 1-3 tomatoes)
  • 1 zucchini and/or pattypan, diced (optional)
  • 2-3 kale leaves, roughly chopped
  • 1 delicata squash, sliced in half, seeds removed and then chopped in cubes (ex: 1/4-1/2 in cubes)
  • 1 1/2 cup of arborio rice, rinsed and drained
  • Salt and pepper, to taste
  • Pinch of cayenne pepper (or hot pepper flakes or Sriracha), to taste
  • 15-19 oz can of kidney beans (or other bean of choice or other protein of choice), rinsed well and drained
  • 2 Tbsp of fresh parsley (or carrot tops or cilantro), chopped (optional)
DIRECTIONS
  1. In a frying pan, heat oil. When hot add in onions and fry until translucent. Add garlic and mix 30 seconds. Add carrots and cook/fry for approx. 3 minutes.
  2. Add sweet peppers, jalapeño pepper (optional), and cook/fry for another 4-5 minutes. Add the bay leaf and thyme.
  3. Add vegetable stock and bring to a boil. Add tomatoes, zucchini, delicata squash and kale. Bring back to a boil, then reduce heat and simmer 5 min.
  4. Add in rice, salt and pepper to taste. Bring back to a boil, lower heat, cover and simmer for 20 min, stirring occasionally.
  5. Add in kidney beans and simmer another 3-5 minutes. Check seasoning (salt, pepper). Serve. Add parsley to each bowl upon serving, if using. Let people add their own hot pepper flakes or Sriracha if they want (optional).
RECIPE BACKSTORY
FEATURING: Onion, garlic (or garlic scapes), carrots, sweet peppers, jalapeño pepper (optional), kale, tomatoes, zucchini (optional), delicata squash, fresh corn (optional), and parsley (or carrot tops or cilantro, optional). A variation on the Mardi Gras Jambalaya that Jim and I often make. You can substitute veggies and beans and/or add your favorite protein to this dish. To make it more traditional/authentic taste, add 1/4 lb of okra (gumbo) at the same time as the vegetable broth- leave them whole but remove the stalk (optional but this is what gives this dish its authentic feel).