True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor – with no meat.
Ingredients:
1 Tbsp. oil
1 chopped onion
1 chopped green bell pepper
3 minced garlic cloves
2 cups water
1 14-oz. can stewed tomatoes, undrained, chopped
1 8-oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. ground cayenne pepper
1/8 tsp. fennel seeds, crushed
1 cup uncooked long grain rice
1 15-oz. can butter beans, rinsed and drained
1 15-oz. can red beans, rinsed and drained
Cooking Instructions:
In a large skillet, heat oil over medium heat. Cook onion, green bell pepper and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.
To freeze, cool and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot.
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