Vegetable Jambalaya

Who says you need to have shrimp to make jambalaya?! Although it does make for the occasional nice addition…not to mention shrimp season is coming up in a couple of weeks!

vegetable jumbalayaMakes 6 servings

Ingredients:
2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
½ small green chili, finely chopped
2 large tomatoes, chopped
2 bay leaves
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 teaspoon gluten-free soy sauce
¾ cup long grain rice
3 cups vegetable chicken broth
Optional additions: shrimp or leftover meat, tofu, or beans

Directions:

Heat the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery. Cook for about 5 minutes until they become translucent, but not brown. Add the rest of the ingredients, except the rice and broth, and cook for about 1 minute to release some tomato juice. Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all of the liquid, about 20 to 25 minutes. If you are using any optional additions, add them after about 15 minutes to heat them up.

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