Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
Please don't tell my daddy (I'm talking about my actual father here, just in case) because I'm about to take the meat out of jambalaya, but I'm pretty sure it will taste as good... If you are not feeling like confessing sins, then you can add sautéed shrimp and Andouille towards the end.
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INGREDIENTS
¼ cup extra-virgin olive oil 1 medium sweet onion, sliced (Vidalia or sweet onions are actually a thing! One of these days I will share more of this obsession of mine!) 2 stalks celery, cut into ½-inch slices 2 medium carrots, cut into ½-inch slices
1 medium red bell pepper, sliced 3 to 4 cloves garlic, minced (or 5, have you noticed there's no such thing as just a bit of garlic?) 1 teaspoon hot smoked paprika ⅛ teaspoon ground cayenne pepper 2 teaspoons dried oregano 1 teaspoon dried thyme leaves
2 bay leaves Salt and pepper to taste
15-ounce can, diced, fire-roasted tomatoes 1¼ cups white rice
2½ cups vegetable broth (or chicken stock, if you are feeling you are betraying something!) 15-ounce can of pinto beans drained and rinsed (sometimes I use black beans because Cuban influences, shhhh) 8-ounces frozen cut okra hot pepper sauce handful chopped celery leaves or fresh parsley
INSTRUCTIONS
Heat the olive oil in a 10-inch skillet over medium-high heat. Add the onion, celery and carrots. Cook, stirring frequently, for about 6 minutes or until the onions become a bit soft.
Add the red pepper and continue to cook for about 3 minutes. Add the garlic, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper. Stir until all your ingredients know each other well and add the tomatoes.
Cook for 2-3 minutes. Add the rice. Stir to coat. Add the vegetable broth and stir.
Cover the pot, increase the heat and bring to a boil. After it boils for around a minute, reduce heat to a simmer.
Cook the rice covered for 10 minutes. Add the beans and okra just over the top of the rice and cover.
Cook for an additional 10 to 15 minutes until the rice is completely cooked.
Remove from the heat, let it sit for 5 minutes or so.
Stir and fluff the rice with a large fork. Top with your favorite hot sauce and this baby is ready to go!
(As a personal touch, I sautée the okra in a bit of tomato paste and olive oil before adding it, because... kinda tangy makes my taste buds dance!)
