Updated: Jun 22, 2018
A delicious taste of a traditionally Southern dish, this jambalaya has lot of flavor and depth to it.
Prep Time: 30 minutes. Cook Time: 70 minutes
Yields: 4 servings
1/4 cup onions, diced
1/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup diced yellow pepper
1/4 cup diced red pepper
1/2 cup sliced frozen okra
1 cup low-sodium vegetable broth, divided
3 tablespoons tomato paste
3 garlic cloves, minced
4 ounces fire roasted tomatoes
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 tablespoon liquid smoke
1 teaspoon smoked paprika
4 ounces tempeh, cubed and sautéed
1 teaspoon sea salt
1 teaspoon black pepper
4 cups cooked long-grain brown rice, for serving
In a large saucepan over medium-high heat, sauté the onion, celery, bell peppers, and okra in 1/2 cup of the vegetable stock until the onion is translucent.
Add the tomato paste, garlic, and fire-roasted tomatoes. Heat through, stirring.
Add the parsley, thyme, and remaining 1/2 cup of the vegetable stock and bring to a simmer.
Add the liquid smoke, paprika, and tempeh. Season with salt and pepper. Cover and cook over low heat for 1 hour.
Serve over steamed brown rice.
Kim’s Hint: I also like to use a slow cooker for this recipe since it requires an hour of low heat to bring out the full flavors.