About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Pecans

    Pecans

  • Spice Blend

    Spice Blend

  • Onion

    Onion

  • Garlic

    Garlic

  • Green Onion

    Green Onion

  • Celery

    Celery

  • Carrot

    Carrot

  • Roasted Red Peppers

    Roasted Red Peppers

  • Long Grain Rice

    Long Grain Rice

  • Crushed Fire-Roasted Tomatoes

    Crushed Fire-Roasted Tomatoes

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Heat oven to 375°F. • Chop green onion, keeping white and green parts separate. • Pick and chop parsley leaves. • Discard mushroom stems; thinly slice caps. • Peel and chop garlic. • Peel and dice onion. • Dice red pepper. • Dice carrot. • Dice celery.
2
• In a small baking dish, combine mushrooms, pecans, 2 teaspoons cooking oil and half of Cajun seasoning. Roast in oven 10 minutes. • Stir well. Roast until browned, 10-15 minutes more.
3
• Place a deep skillet with a lid over medium-high heat. Add 2 teaspoons cooking oil. When hot, stir in onion, garlic and green onion whites. Cook until fragrant, about 1 minute. • Stir in celery, carrot and red pepper. Cook, stirring, until carrot begins to become tender, 2 minutes.
4
Stir in remaining Cajun seasoning (the full amount will yield a somewhat spicy dish. Use less if you prefer). Add rice, and cook, stirring, 2 minutes more.
5
• Add tomato, bouillon cube and 2 1/2 cups water. Cook, stirring often, until liquid has cooked down some and rice is just visible, about 2 minutes. • Cover, and reduce heat to medium-low. Cook undisturbed until rice is tender, about 15 minutes.
6
• Uncover skillet, and stir rice. • Stir in mushrooms and pecans, green onion greens and half of parsley. Taste and adjust seasoning as desired with kosher salt.
7
Divide jambalaya between 2 bowls. Garnish with remaining parsley, and enjoy!

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