cheffonade

jambalaya

by Brent Lewis

time: 1 hr

Cajun

ingredients

  • white rice
  • 1 15oz can whole tomatoes, hand crushed in a bowl
  • 1 15oz can red kidney beans
  • vegetable stock
  • 2 cloves garlic, minced
  • onions, diced
  • green bell pepper, diced
  • celery, diced
  • paprika
  • Cajun seasoning
  • red pepper flakes
  • 2 bay leaf
  • olive oil
  • fresh parsley

instructions

  1. Step 1 Heat large stock pot on medium heat. Add olive oil and saute celery, onion, and green bell pepper for 3-5 minutes. Season with salt and pepper.
  2. Step 2 Lower heat slightly and add red pepper flakes and garlic, cooking briefly, about 30 seconds.
  3. Step 3 Add rice and toast for a minute, then add tomatoes, vegetable stock, red kidney beans, and bay leaves, bringing to a simmer. Add salt, paprika, and Cajun seasoning.
  4. Step 4 Cook until rice is absorbed. Add a few dashes of hot sauce (optional). Serve with fresh parsley.