This Creole-style Red Jambalaya is bursting with bold flavors from okra, tomatoes, and a blend of spices. A hearty dish served over rice that brings the spirit of New Orleans to your table!
Spicy Creole Red Jambalaya
This Creole-style Red Jambalaya is bursting with bold flavors from okra, tomatoes, and a blend of spices. A hearty dish served over rice that brings the spirit of New Orleans to your table!
Equipment
- Large stockpot or Dutch oven, Spoon, Knife, Cutting board, Measuring spoons
Ingredients
- 2 tablespoons nondairy butter
- 4 stalks celery chopped
- 1 green bell pepper cored, seeded, and diced
- 2 cups diced yellow onion
- 2 teaspoons Old Bay seasoning
- 1 pound frozen sliced okra
- 1 can 15 ounces diced tomatoes, with their juices
- 1 can 15 ounces 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 vegetable broth
- 2 cups uncooked long grain white rice
Instructions
- In a large stockpot or Dutch oven, melt the nondairy butter over medium-high heat.
- Add the celery, bell pepper, onion, and Old Bay seasoning.
- Cook until the vegetables are fragrant, translucent, and slightly browned.
- Stir in the okra, diced tomatoes with their juice, tomato sauce, cayenne pepper, black pepper, oregano, thyme, and bay leaves.
- Cook for 5 more minutes, stirring occasionally.
- Add the vegetable broth and rice.
- Bring to a boil.
- Once boiling, reduce heat to a simmer, cover, and cook for 25-30 minutes, or until the rice is tender.
- Stir occasionally to prevent scorching.
- Remove the bay leaves and discard.
- Serve hot.
Notes & Wine Advice
Serving Tip:
For added flavor, top with fresh chopped parsley or green onions before serving.
Wine Advice:
Pair with a crisp, refreshing white wine like Chardonnay to balance the spice.
Nutrition values
Calories: 210 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 3 g | Sugar: 6 g