Veggie Jambalaya

Prep Time: 10 minutes

Cook Time: 10-40 minutes

INGREDIENTS

• ¼ cup extra-virgin olive oil*

• 1 medium sweet onion, sliced *

• 2 stalks celery, cut into ½-inch slices

• 2 medium carrots, cut into ½-inch slices

• 1 medium red bell pepper, sliced

• 3 to 4 cloves garlic, minced

• 1 teaspoon hot smoked paprika*

• ⅛ teaspoon ground cayenne pepper

• 2 teaspoons dried oregano

• 1 teaspoon dried thyme leaves

• 2 bay leaves

• Kosher salt

• freshly ground black pepper

• 15-ounce can diced, fire-roasted tomatoes

• 1¼ cups white rice*

• 2½ cups vegetable broth

• 15-ounce can black-eyed peas, drained and rinsed

• 8-ounces frozen cut okra

• hot pepper sauce*

• handful chopped celery leaves or fresh parsley

1. Heat oil in a 10-inch skillet or dutch oven over med-high heat. Chop onion, celery, bell pepper and garlic. When pan is hot add veggies and cook 5-6 minutes or until soft.

2. Next, add the frozen okra, black-eyed peas and roasted tomatoes. Stir to combine. Then add the spices, salt & pepper. Cover and cook for another 5-6 minutes until okra is soft.

3. Add rice and vegetable broth. Stir, cover, and simmer until rice is cooked!

Serve hot with chopped celery leaves or fresh parsley and maybe a slice of veggie muffuletta sandwich!

NOTES

*In the video I forgot to add the onion! I know, shame on me! It still turned out great, but you can’t have the “holy trinity” without the onion!

*In the video I used coconut oil in place of olive oil, but any type of oil will work! Use whatever you have on hand.

*In the video I used a Basmati Brown Rice, which needed to cook for 40 minutes. Please read the cook time on your rice to make sure you cook it for the correct time!

*If you do not have smoked paprika that is fine. Regular paprika will work too!

*I did not add the hot pepper sauce but you can either add while cooking or in individual bowls when serving!