Another flexible dish, like gumbos, with infinite combinations. There are two types of jambalaya that I am aware of; creole and cajun. Creole jambalayas use tomatoes and lean on the red side as a result, cajun jambalayas lean on the brown side and (as far as I know) don’t use tomato. The following recipe will be for a creole jambalaya.
Jambalaya
1/2 cup olive oil
1 large yellow onion, diced
1 bell pepper, diced
2 stalks celery, diced
1 can diced tomatoes
2 toes garlic, diced
3 bay leaves
1/2 teaspoon dried thyme
1 1/2 quarts vegetable stock
1 tablespoon creole seasoning (use more if you like)
1 tablespoon worchestershire sauce
3 cups riceOptional: 1 1/2 lbs sliced andouille, smoked sausage, chicken, ham, tofu, seitan or any combination of these… or you may leave the protein out of it. You may need to adjust your seasonings accordingly… andouille adds a fair bit of heat.
Heat oven to 350 degrees. In a large saucepan heat oil over medium heat and saute trinity. After the vegetables begin to wilt, add your meat/protein to the mix and saute together until completely cooked. Add diced tomato (juice and all), garlic, bay leaves, thyme and heated stock. Add creole seasoning and bring to a boil. Add dry rice and bring to a boil again. Place mixture into a large casserole dish and bake uncovered in the oven for 1 hour or until all the liquid is absorbed and the rice is on the dry side (slight bite) and not mushy. Adjust seasonings to taste. Serves 6.
Variation: you may use pasta instead of rice. Add 1 lb. cooked pasta and halve the amount of stock you use to 3/4 cup. Bake in a preheated 350 degree; oven for about 30 minutes in a casserole dish.
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