Laissez Les Bon Temps Roulez

It's almost Mardi Gras time and Jambalaya is a much loved favorite in South Louisiana. Here is an all veggie version.


3 tbs oil
2 celery stalks, thinly sliced
1 green pepper, diced
1 onion, chopped
2 garlic cloves, crushed
1 large bay leaf
2 sprigs fresh thyme
4 1/2 cups veggie stock
1/4 lb fresh okra
1 1/2 c crushed tomatoes
1/2 c baby corn
1/4 lb peeled squash or pumpkin, cut into cubes
1 1/2 c arborio rice
salt/pepper/dash of cayenne
15oz red kidney beans


Adjust and change things as you see fit, you know I do. lol


The store was out of fresh okra so we ended up with frozen



Action shot



Heat oil over med heat, add peppers, garlic, celery, onion. Cook 7 minutes. Add bay leaf and thyme, cook 2 more minutes. Add stock, stir well and bring to a boil.


Simmering away



Add okra, tomatoes, baby corn and squash. Reduce heat and simmer 5 min. Stir in rice.


My finished product. I made the rice separately. I found the recipe to be bland so I spiced it up to suit my tastes.



Season to taste. Bring back to boil, then reduce heat to low and simmer gently for 20 minutes, stirring occasionally. Stir in beans and parsley, cook 5 minutes more.


~Venus