Name: Creole Red Jambalaya with Okra and Tomatoes
Prep time: 15 min
Ingredients: 2 tablespoons 28 g nondairy butter; 4 stalks celery (chopped); 1 green bell pepper (cored, seeded, and diced); 2 cups 320 g diced yellow onion; 2 teaspoons Old Bay seasoning; 1 pound 455 g frozen sliced okra; 1 can 15 ounces, or 425 g diced tomatoes, with their juices; 1 can 15 ounces, or 425 g tomato sauce; 2 teaspoons cayenne pepper; 2 teaspoons ground black pepper; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 2 dried bay leaves; 2 cups 470 ml vegetable broth; 2 cups 270 g uncooked long grain white rice

In a large stockpot or Dutch oven, melt the butter over medium-high heat.
Add the celery, bell pepper, onion, and Old Bay seasoning.
Cook until fragrant, translucent, and slightly browned, about 5-7 minutes.
Add the okra, diced tomatoes with juice, tomato sauce, cayenne pepper, black pepper, oregano, thyme, and bay leaves.
Cook for an additional 5 minutes.
Stir in the vegetable broth and rice.
Bring to a boil.
Reduce heat to a simmer, cover, and cook for 25 to 30 minutes or until the rice is tender, stirring occasionally to prevent burning.
Remove and discard the bay leaves before serving.

Creole Red Jambalaya with Okra and Tomatoes

Creole Red Jambalaya with Okra and Tomatoes

Equipment

Ingredients

Instructions

Notes & Wine Advice

Nutrition values

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