|2 servings||calories per servings 610||protein serving 11 g||carbs per serving 90 g||total fat per serving 23 g|
Jambalaya is a spicy, rice-based dish with origins in Louisiana typically made with pork and vegetables. In this plant-based version, chopped pecans and mushrooms spiked with Cajun seasoning and roasted until browned and tender stand in as the “meaty” component of the dish. The rest of the recipe holds true to tradition; it begins with the Holy Trinity of celery, onions and sweet pepper and uses long grain rice, which is planted, harvested, milled and packaged by Delta Blues Rice in Mississippi.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||90 g|
|Dietary Fiber||8 g|
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.
• 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.
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.
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.
• 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.
• Uncover skillet, and stir rice.
• Fold in mushrooms mixture, onion greens and half of parsley. Taste and adjust seasoning as desired with kosher salt.
• Divide jambalaya between 2 bowls.
• Garnish with remaining parsley, and enjoy!
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.Learn More...