http://www.moosewoodcooks.com/2011/07/vegetable-jambalaya/
Good recipe for Vegans and Meat eaters alike. I'm not a vegetarian or friend of vegetarians, but their cookbooks generally have great vegan/vegetarian recipes.
Add 1 pound andouille sausage or other hard smokey sausage or ham, and 1 pound of chicken/shrimp and increasing spice and and roux by 1/2 as much.
Can make Pesctarian by omitting the sausage and adding squid/fish along with a bit of smoked paprika to taste.
Make the roux and don't forget the Okra, these two components give the dish a wonderful mouthfeel.
Vegetable Jambalaya |
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Recipe type: Main Dish
Author: Moosewood Collective
Serves: 8
Jambalaya is more quickly prepared if you cook the stew and the roux at the same time. The roux does require about 30 minutes of close attention, but happily the stew cooks for about the same amount of time, with just occasional attention. So we suggest that you get all the ingredients chopped, measured, and ready, and start the stew. Then begin the roux while you finish the stew.
Ingredients
- STEW:
- 3 tablespoons olive or vegetable oil
- 1 cup chopped onions
- 2 garlic cloves, minced
- 2 bay leaves
- 1 cup carrots, sliced diagonally, ⅛ inch thick
- 1 cup chopped celery
- 2 cups coarsely chopped red and green bell peppers (about 1 of each color)
- 2 teaspoon dried basil (2 tablespoons fresh)
- teaspoon dried thyme
- 2 cups coarsely chopped tomatoes, fresh or canned
- 10 ounces frozen whole baby okra (or 2 cups fresh whole baby okra)
- 3 cups vegetable stock or water
- teaspoon ground allspice
- 1/2 teaspoon cayenne (or to taste) chopped fresh parsley
- ROUX:
- cup vegetable oil
- cup unbleached white flour
- TOPPINGS:
- salt and freshly ground black pepper to taste
- chopped parsley
- chopped scallions
- grated smoked Swiss or cheddar cheese
Instructions- For the stew, in a large stew pot, heat the oil. Add the onions, garlic, and bay leaves and sauté, stirring occasionally, until the onions are translucent.
- (Start the roux now.)
- Stir in the carrots, celery, bell peppers, basil, and thyme.
- Sauté, stirring occasionally, for about 5 minutes.
- Add the tomatoes, okra, stock, and remaining spices.
- Cover and simmer gently for about 20 minutes, until the vegetables are tender.