• Kim Campbell


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


  1. 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.

  2. Add the tomato paste, garlic, and fire-roasted tomatoes. Heat through, stirring.

  3. Add the parsley, thyme, and remaining 1/2 cup of the vegetable stock and bring to a simmer.

  4. Add the liquid smoke, paprika, and tempeh. Season with salt and pepper. Cover and cook over low heat for 1 hour.

  5. 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.

1,014 views0 comments

Recent Posts

See All