Jambalaya is a spicy southern dish that typically has meat, seafood, vegetables, rice and stock. Creole Jambalaya originated from the French Quarter of New Orleans and is traditionally made with tomatoes. Cajun Jambalaya (also called "Brown Jambalaya") comes from Louisana's rural swampland and is not made with tomatoes.
This dish is easy to make and very hearty with the red beans. The warmth and spiciness make it the perfect winter dish for a cold day. I was so excited to try this that I tasted it too quickly and burned my tongue, which I do not recommend. :)
Makes 4 servings
1 tbsp olive oil
1 medium yellow onion, chopped
5 celery ribs, chopped
1 medium red bell pepper, chopped
3 carrots, chopped
3 garlic cloves, minced
1 c long-grain brown rice
2 cans red kidney beans
1 can black beans
1 (14.5 ounce) can diced tomatoes, drained
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups vegetable broth
cayenne pepper to taste
cilantro for garnish
In a large saucepan, heat the oil over medium heat. Add the onion, celery, bell pepper, carrots, and garlic. Cover and cook until softened, about 7 minutes.
Stir in the rice, beans, tomatoes, thyme, salt, black pepper, and cayenne pepper to taste. Add the broth, cover, and simmer until the vegetables are soft and rice is tender, about 1 hour.
Sprinkle with cilantro and serve.