Name: Jambalaya
Ingredients: 3 tablespoons extra-virgin olive oil (plus extra for drizzling); 2 red onions (thinly sliced); 4 garlic clove (finely chopped); 3 teaspoon Creole Spice Blend or Cajun spice mix (); 1/2 ounce fresh thyme leaves; 1 bay leaf; 3 celery stalks (finely chopped); 5 1/2 ounces leeks (trimmed and finely chopped); 1 yellow pepper (halved, deseeded, and cut into thin strips); 3 1/2 ounces puy lentils (soaked in water for at least 20 minutes, then drained); 7 ounces red Camargue (or wholegrain) rice (soaked in water for at least 20 minutes, then drained); 14 ounces canned chopped tomatoes; 1 1/4 cup vegetable stock (or 1 vegetable stock cube dissolved in 1 1/4 cup hot water); 3/4 cup water; 7 ounces collard greens (roughly chopped (or use kale, cavolo nero, or spring greens)); sea salt and freshly ground black pepper; 3/4 ounces fresh parsley (finely chopped, to serve)

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How this works

Jambalaya

This well spiced and incredibly flavorful dish is one of my favorite one-pan recipes. I like to describe it as Louisiana’s take on a paella. It is packed with vegetables and completely plant-based but still has the authentic Creole flavor. Although it’s great as it is, I sometimes serve it with simple grilled prawns, for extra flair, and a side of collard greens.

Course: Dinner

Keyword: jambalaya

Servings:

Author: Dr. Rupy Aujla

Ingredients

3 tablespoons extra-virgin olive oil plus extra for drizzling
2 red onions thinly sliced
4 garlic clove finely chopped
3 teaspoon Creole Spice Blend or Cajun spice mix
1/2 ounce fresh thyme leaves
1 bay leaf
3 celery stalks finely chopped
5 1/2 ounces leeks trimmed and finely chopped
1 yellow pepper halved, deseeded, and cut into thin strips
3 1/2 ounces puy lentils soaked in water for at least 20 minutes, then drained
7 ounces red Camargue (or wholegrain) rice soaked in water for at least 20 minutes, then drained
14 ounces canned chopped tomatoes
1 1/4 cup vegetable stock (or 1 vegetable stock cube dissolved in 1 1/4 cup hot water)
3/4 cup water
7 ounces collard greens roughly chopped (or use kale, cavolo nero, or spring greens)
sea salt and freshly ground black pepper
3/4 ounces fresh parsley finely chopped, to serve

Instructions

Note, you will need to soak the rice and lentils for 20 minutes in advance.
Heat the oil in a large frying pan over medium heat, add the onions and garlic, and sauté for 2–3 minutes. Add the spice mix, thyme, bay leaf, celery, leeks, and yellow pepper, stir, and cook for a further 3 minutes.
Add the lentils and rice to the pan with a good amount of salt and pepper. Stir to coat them in the spices, and cook for about 3 minutes, then add the canned tomatoes and vegetable stock. Cover and simmer for 22–25 minutes until the water has been absorbed and the ingredients are cooked.
Meanwhile, bring the water to a boil in a small saucepan, add the collard greens, cover, and cook for 6 minutes until the leaves wilt (most of the water will evaporate). Drain and drizzle with olive oil.
Garnish the jambalaya with parsley, and serve with the cooked greens.

Notes

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