Straight from New Orleans, jambalaya was first created as an attempt to recreate paella in the New World by the Spanish, but this dish was so unique to the region that is that it has taken on a life of its own throughout the years. This Jambalaya has the homemade comfort you need to bring a lil’ cajun into your kitchen.
Prep time: 20 minutes
Cook time: 60 minutes
Yield: 1 9 x 5 in (23 x 13 cm) loaf
Ingredients
- 282 g / 1 1/2 cup long grain rice
- 5 g / 2 tsp paprika
- 5 g / 1 tsp brown sugar
- 6 g / 1 tsp salt
- 5 g / 1 tsp garlic powder
- 2 g / 1/2 tsp onion powder
- 2 g / 1/2 tsp ground black pepper
- 1 g / 1/2 tsp dried thyme
- 1 g / 1/2 tsp dried oregano
- 1 g / 1/4 tsp cayenne pepper
- 1 medium / 5 cups head of cauliflower, cut into florets
- 43 g / 3 tbsp Crystal Margarine, divided
- 1 medium / 1 1/2 cups white onion, diced
- 1 medium / 1 1/4 cups green bell pepper, diced
- 1 medium / 1 1/4 cups red bell pepper, diced
- 2 stalks / 1 1/3 cups celery, diced
- 1 large / 1 1/3 cups tomato, seeded and diced
- 136 g / 1 cup frozen corn
- 3 cloves / 3 tsp garlic, minced
- 3 bay leaves
- 30 ml / 2 tbsp tomato paste
- 15 ml / 1 tbsp balsamic vinegar
- 10 ml / 2 tsp soy sauce
- 660 ml / 2 3/4 cups vegetable broth
Garnish (optional):
- cilantro or italian parsley
- sliced green onions
Directions
1. In a medium bowl, rinse and drain rice several times until water is no longer cloudy. Set aside.
2. In a large bowl combine paprika, brown sugar, salt, garlic powder, onion powder, black pepper, thyme, oregano, and cayenne pepper. Add cauliflower florets and toss until florets are well covered, set aside for 10 minutes to allow flavours to meld.
3. In a large pot, heat 2 tablespoons (28 g) of Crystal Margarine on medium-high heat until bubbling. Brown the cauliflower in the hot margarine; about 7 minutes. Transfer caramelized florets into a separate dish.
4. In the same pot, melt remaining tablespoon of margarine. Add diced onion and sautee until translucent; about 2 minutes. Add diced bell peppers and cook for about 3 minutes. Add in celery, diced tomatoes, corn, garlic, and bay leaves. Sautee for another 2 minutes. Add the rinsed and drained rice, stirring to prevent mixture from sticking to the bottom of the pan. Cook and stir rice until rice is well coated; 3 to 5 minutes.
5. Stir in tomato paste, balsamic vinegar, and soy sauce into the rice mixture. Gradually pour in the vegetable broth. Stir occasionally. Once mixture begins to boil, reduce heat to medium-low; cover with lid.
6. Simmer for 15 minutes or until rice has absorbed most of the liquid. Add browned cauliflower and stir to distribute florets throughout the rice mixture. Cook for about 10 minutes or so, to finish cooking the rice and to heat through the cauliflower. Season with additional salt, pepper, or cayenne to taste.
7. If desired, garnish with cilantro, parsley, or sliced green onions. Serve immediately.
Chef Notes
- Optional add-ins: add in or replace half or all of the cauliflower with extra-firm tofu, or cubed butternut squash. Fo a non-tofu version but added protein version, add in or replace half or all of the cauliflower with shrimp, sausage, and/or chicken.
- If using unsalted vegetable broth, add an additional 1 teaspoon (6 g) salt when adding the broth.
