GLUTEN-FREE   OIL-FREE OPTION*   SOY-FREE OPTION**

This rice and bean dish brings New Orleans to your table and can be made with staples you already have around the house. I love to use smoked tempeh in this, but you can use a little liquid smoke instead and get the same flavor. This dish is a great way to use up bits of leftover veggies.

New Orleans Red Bean Jambalaya is a flavorful and hearty dish that combines the rich and smoky flavors of Cajun cuisine with the wholesome goodness of red beans and brown rice. This dish is packed with a variety of vegetables, protein-rich kidney beans, and aromatic spices, creating a delightful one-pot meal that will transport your taste buds straight to the vibrant streets of New Orleans.

In this recipe, the combination of ingredients such as minced onion, celery, garlic, bell pepper, and Cajun spice blend infuses the dish with layers of savory flavors. Smoked tempeh or double the amount of beans adds a delightful smokiness, while chopped seasonal veggies bring freshness and texture to the jambalaya. The addition of diced tomatoes, veggie bouillon cubes, and water creates a rich and flavorful base that melds all the ingredients together.

Simmered to perfection, the jambalaya allows the brown rice to absorb the savory flavors, resulting in a satisfying and filling dish. The option to serve it with Tabasco or other hot sauce provides an additional kick for those who enjoy spicier notes.

Whether you’re a fan of Cajun cuisine or simply looking for a comforting and nutritious meal, New Orleans Red Bean Jambalaya is a delightful choice that will satisfy your cravings and bring a taste of the Big Easy to your table.

YIELD: 6 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 35 to 50 minutes

INGREDIENTS

• 1 to 2 tablespoons (15 to 28 ml) olive oil (*use water or broth)
• 1 small onion, minced
• 2 stalks celery, minced, or 1/2 teaspoon celery seeds
• 4 cloves garlic, minced
• 1 medium bell pepper, cored, seeded, and chopped
• 1 tablespoon Cajun Spice Blend (page 29)
• 1 1/2 cups (270 g) diced tomatoes or 1 can (14.5 ounces, or 410 g)
• 1 1/2 cups (266 g) cooked kidney beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 8 ounces (225 g) smoked tempeh (**or use double the amount of beans and add 1/2 teaspoon liquid smoke)
• 2 cups (weight will vary) chopped seasonal veggies, such as summer squash, greens, eggplant, and winter squash
• 2 veggie bouillon cubes
• 3 cups (700 ml) water
• 1 1/2 cups (278 g) brown rice
• Salt and pepper, to taste
• Tabasco or other hot sauce, for serving

INSTRUCTIONS

1. Heat the olive oil over medium heat in a large soup pot. Add the onion and cook until translucent, about 5 minutes.
2. Add the celery, garlic, and bell pepper and sauté for another 3 minutes.
3. Add the rest of the ingredients except the salt, pepper, and Tabasco. Turn the heat to medium-high and bring almost to a boil.
4. Turn the heat down to low and cover. Cook until the rice is done, about 30 to 45 minutes. Stir every 20 minutes and add more liquid if needed.
5. Once the rice is ready, season with salt and pepper. Add more Cajun seasoning if needed.
6. Serve with Tabasco or other hot sauce on the side for those who prefer spicier flavors.

PER 1 1/2-CUP (340 G) SERVING:

• 294.0 calories; 10.0 g total fat; 1.7 g saturated fat; 15.2 g protein; 39.0 g carbohydrate; 8.4 g dietary fiber; 0 mg cholesterol.

FANCY BEAN SUBSTITUTES:

• Rio Zape, Goat’s Eye, Cranberry