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One Pot Jambalaya
- 3 tbsp vegetable oil
- 1 large white onion (finely chopped)
- 3 cloves garlic (finely sliced or minced)
- 2 cups celery (chopped to 1 cm pieces)
- 2 red chillies (deseeded & finely chopped)
- 4 cups tomatoes (roughy chopped)
- 2 tbsp tomato puree
- 2 cups brown rice (washed but uncooked)
- 3 tbsp smoked paprika
- 2 bay leaves
- 1 tsp pepper
- 4 or 5 cups vegetable stock
- Hot sauce (to taste)
- 1 cup cilantro (finely chopped)
- Hot sauce
Warm the vegetable oil in a pan.
Add the onions & cook them until they’re translucent.
Add the garlic & cook it until you’ve released the aroma.
Add the celery & red chillies & cook cook them until the celery has softened slightly.
Add the tomatoes & stir them until they’re well warmed through.
Add the tomato puree & stir that into the mixture.
Add the brown rice, smoked paprika, bay leaves, pepper, vegetable stock into the pan & stir it all round so everything is well covered in liquid.
Add the hot sauce (we like spicy food so we added loads - you don’t have to go overboard if you’re not that keen on spicy food).
Bring the mixture to the boil, give it a quick stir then reduce the heat to a very gentle simmer (very gentle indeed).
Put the lid on the pan & let the Jambalaya simmer for 35 - 40 minutes (make sure you stir it roughly every 5 minutes so it doesn’t burn on to the bottom of the pan, but don’t stir to aggressively - you don’t want your rice to be mushy).
Take the lid off the pan, fold in the cilantro & remove the bayleaves.
Serve immediately with a garnish of hot sauce & a spring of cilantro.