Jambalaya
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Ingredients (use vegan versions):
- chopped onion
- veggie broth, balsamic vinegar, or vegan red wine for sauteing
- chopped celery
- chopped garlic
- a can of stewed tomatoes
- 2 or 3 cups sliced okra
- seasonings
- enough cooked rice to absorb most of the liquid
Directions:
There are about as many Jambalaya recipes as there are people who make
it. What my family called jambalaya when I was growing up in Southern
Louisiana is not only FF but vegetarian as well.
Saute chopped onion (use veggie broth, balsamic vinegar, vegan red wine,
whatever)
Add chopped celery and garlic, if desired
When veggies are soft, add a can of stewed tomatoes and 2 or 3 cups sliced
okra. (Fresh is best, but frozen is OK. Thaw slightly so you can cup them
up).
Let simmer until okra is tender
Check seasonings. Here you can add salt and pepper to taste, cajun
seasoning or red pepper, Tobasco or other hot stuff if you want. I tend to
prefer this particular recipe a trifle blah.
Finally, add enough cooked rice to absorb most of the liquid.
As you can see, this is a cook-by-ear recipe. About the only thing you
can do to hurt it is burn the onions or over season. In the latter
case, add more rice and tomatoes. It keeps well.
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