About the Dish

4 ounces Mixed Mushrooms
1 ounce Pecans
2 tablespoons Cajun Seasoning
1 Onion
4 cloves Garlic
2 ounces Green Onion
1 stalk Celery
3 ounces Carrot
2 ounces Roasted Red Peppers
3/4 cup Long Grain Rice
14.5 ounces Crushed Fire-Roasted Tomatoes
1 Edward & Sons Not Chick'n Bouillon Cube
6 sprigs Parsley
Per Serving
Calories 610
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 620 mg
Total Carbohydrates 90 g
Dietary Fiber 8 g
Sugar 18 g
Protein 11 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Amber Ale

What's the difference between a brown, amber and red ale? Simply put, the malt is responsible for the color of the beer. Different malts impart different flavors as well, but they also bring lots of colors. For this vegan jambalaya, we suggest Cigar City Tocobaga Red Ale. Featuring caramel and bread notes from the red malt, Tocobaga will be a nice accompaniment.

Gruner Veltliner, Kamptal, Austria

The bitter green notes of gruner veltliner are easily at home with the spicy vegetal flavors of jambalaya. There are ripe orchard fruits that remind you of green apple and lemon that help ease the kick of the spices in this dish.

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
While mushrooms roast: • Place a deep skillet with a lid over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, stir in onion, garlic and onion whites. Cook, stirring, until fragrant, about 1 minute. • Stir in celery, carrot and red pepper. Cook, stirring, until carrot begins to become tender, about 2 minutes.
4
Stir in remaining Cajun seasoning (using the whole amount will yield a somewhat spicy dish; use less if you prefer). Add rice. Cook, stirring, until rice appears glassy, about 2 minutes.
5
• Add tomato, bouillon 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 without disturbing until rice is tender, about 15 minutes.
6
• Uncover skillet, and stir rice. • Fold in mushrooms mixture, 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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