Vegetable Jambalaya (VG) from The Slimming Foodie in One

By Erin Brown
Related Categories: Cookbook Confidential

“Originating in South Louisiana, jambalaya traditionally contains smoked sausage and often chicken and seafood, too. For this vegetarian version, the smokiness comes from smoked paprika, while I’ve used black-eyed beans for protein. I’ve also used brown rice for added fibre; I find brown rice holds up much better than white when reheating any leftovers.” Pip Payne, author of The Slimming Foodie in One

Spray oil

1 onion, finely chopped

2 celery sticks, finely chopped

2 peppers, 1 red and 1 green, finely chopped

1 carrot, very finely chopped

1 green chilli, deseeded and finely chopped

2 teaspoons dried oregano

½ teaspoon dried thyme

2 teaspoons smoked paprika

½ teaspoon ground turmeric

½ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon pepper

2 garlic cloves, crushed

150g (5½oz) brown basmati rice

750ml (1 pint 7fl oz) hot vegetable stock, plus extra if needed

400g (14oz) can of chopped tomatoes

400g (14oz) can of black-eyed beans, drained and rinsed

2 bay leaves

Large handful of parsley leaves, finely chopped, plus extra to serve

Spray a sauté pan (with a lid) with oil and fry the onion, celery, peppers, carrot and chilli for 8 minutes, stirring occasionally.

Stir in the herbs and spices, salt and pepper, then add the garlic. Stir the rice through and then pour in the hot stock and tomatoes and add the black-eyed beans.

Add the bay leaves, cover the pan and simmer for 25 minutes, stirring every now and again.

Remove the lid, stir through the chopped parsley and simmer for another 5 minutes to bubble away any excess liquid.

Check the rice is cooked (if not allow it to simmer for longer, adding more stock if necessary), then serve with parsley scattered over the top.