Hodo's Vegetarian Jambalaya
Yields: 4 servings
From the Hodo Kitchen
Photo and Food Styling: Malina Syvoravong
Get the best of both worlds from Louisiana regional cuisine and Hodo’s Cajun Burger Patty. If you’ve been seeking a recipe that will impress your friends for a dinner party or an introductory dish to Cajun cuisine, you’ll find this Jambalaya recipe to be a step in the right culinary direction.
1 bell pepper (red, yellow or green)
2 ribs celery, washed
1/2 yellow onion
1.5 cups long-grain white rice, such as basmati or jasmine.
1 package Cajun Burger (2-4 oz patties) Locate Product
3 cups vegetable broth
1 bay leaf
1- 14 oz can diced tomatoes with juice
1 cup frozen okra
2 tablespoons Cajun Spice Blend (see recipe)
2 tablespoons olive oil
salt and pepper to taste
1-2 sprigs green onions, sliced, for garnish
Cajun Spice Blend Recipe
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons cayenne
1 tablespoons dried oregano
1 tablespoons dried thyme
2 tablespoons salt
1 tablespoons black pepper
Heat three cups of vegetable broth in a small pot. Let it sit over a low heat until needed.
Cut bell peppers, celery and onion into 1/4 inch pieces.
On a different burner, heat a dutch oven or a large pot over medium heat and add the 2 tablespoons olive oil. Sauté the bell peppers, celery and onions for 5-7 minutes or until translucent.
Add your rice, bay leaf and cajun spice blend to the vegetables and stir for 1 minute on medium-low heat.
Pour in the whole can of tomatoes, including the liquids from the can and the vegetable broth into the pot. Bring to a gentle boil, turn down to a simmer and cover.
Cook 20-25 minutes or until rice is done (do not stir while cooking).
Cut 2 Hodo Cajun Burgers into 1/8 wedges.
At 20 minutes, add okra and cajun burger wedges then gently stir. Cover and continue to cook.
Uncover, stir and taste. Then add salt and pepper as needed.
Spoon finished jambalaya into individual bowls or leave in dutch oven pan and garnish with green onions to serve.