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Jambalaya
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Ingredients (use vegan versions):
- 1 1/2 cup onions, finely chopped
- 1 1/2 cup green peppers, finely chopped
- 1 1/2 cup celery, finely chopped
- 2 bay leaves
- 1 ts salt, or to taste
- 1/2 ts thyme
- 1 ts oregano
- 1/4 ts cayenne
- 1/2 ts tobasco
- 1 ts garlic powder
- 8 oz can tomato sauce
- 2 cup converted instant brown rice
- 3 cup vegetable stock
- 1/4 cup chopped scallions
- 2 tablespoon parsely
Directions:
Saute onions, peppers and celery in 1T oil. Saute until lightly
browned. Add seasonings and continue cooking for 5 minutes, stirring
frequently.
Add tomato sauce and rice. Mix well. Cook 5 more minutes.
Add stock and bring to a boil. Reduce heat, cover pot, and simmer 20
minutes. Add scallions and parsley. Cook 5 minutes more.
I at least double the cayenne and tobasco, as well as garlic powder.
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