Jambalaya
This well spiced and incredibly flavorful dish is one of my favorite one-pan recipes. I like to describe it as Louisiana’s take on a paella. It is packed with vegetables and completely plant-based but still has the authentic Creole flavor. Although it’s great as it is, I sometimes serve it with simple grilled prawns, for extra flair, and a side of collard greens.
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- tablespoons extra-virgin olive oil
- red onions
- garlic clove
- teaspoon Creole Spice Blend or Cajun spice mix
- ounce fresh thyme leaves
- bay leaf
- celery stalks
- ounces leeks
- yellow pepper
- ounces puy lentils
- ounces red Camargue rice
- ounces canned chopped tomatoes
- vegetable stock
- water
- ounces collard greens )
- sea salt and freshly ground black pepper
- ounces fresh parsley