Vegetarian Jambalaya
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
37
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tbsp
Thyme (chopped fresh)1 tsp
Paprika (hot smoked)1.25 cups
White Rice (converted)Directions:
1
Heat the olive oil in a large skillet over medium-high heat
2
Add the celery chunks, carrots and red onion
3
Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes
4
Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper
5
Cook, stirring, until the paprika is toasted, about 1 minute
6
Add the rice to the skillet and stir to coat
7
Add the tomatoes, black-eyed peas and 1 1/2 cups water
8
Bring to a boil, then reduce the heat to low
9
Cover and simmer until the rice is tender, about 15 minutes
10
Scatter the okra over the rice
11
Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes
12
Remove from the heat and let stand, covered, 3 minutes
13
Fluff the rice with a fork and sprinkle with the celery leaves
14
Season with salt and pepper
15
Photograph by Ryan Dausch