Creole Jambalaya (One Pot)
Onion, diced (1/2 cup) ‡
Celery, diced (1/2 cup) ‡
Garlic, minced (4 cloves) ‡
Green bell pepper, finely chopped (1 big) ‡
Red bell pepper, finely chopped (1 big) ‡
Tomatoes, fire roasted (14 ounces) ‡
Olive oil, (2 tbsp)
Dried oregano (1 tsp)
Basil, (to taste) ‡
Thyme, (to taste) ‡
Paprika, (1 tsp)
Red chili flakes, (1/4 tsp)
Soy sauce, (2 tbsp)
Black pepper, (1/4 tsp)
Salt, (1/2 tsp)
Brown rice, cooked (4 cups)
Red Kidney Beans, cooked (6 ounces)
White Beans, cooked (6 ounces)
Black Eye Beans, cooked (6 ounces)
Parsley, chopped (1/4 cup) ‡
Spring Onions, chopped (1/2 cup) ‡
‡: available in Tall Tree Organic Subscription
In a large skillet or Dutch oven, over medium heat, add the olive oil, onions, celery, and green and red bell peppers. Stir and sauté for 8 minutes.
Add the garlic and continue to sauté 2 minutes.
Next, stir in the oregano, basil, thyme, paprika, dried red chili flakes, black pepper, and salt.
Add the soy sauce and fire roasted tomatoes. Stir well to combine. Allow to simmer for 10 minutes.
Add the beans and rice. Stir and continue to cook for 10 minutes.
Turn off the heat. Add the fresh parsley and spring onions. Stir into the rice and bean mixture. Allow to sit for 2 minutes.
Serve and top with more parsley and green onions as a garnish.