Jambalaya

by Roseanne P.
(San Francisco)

Jambalaya is one of my favorite recipes. It offers a variety of tastes and textures while remaining relatively simple and quick. This recipe is the result of trying numerous variations and recipes and coming up with a health friendly version my family enjoys.

I use Paul Purdhomme’s “Magic” seasonings because it is fast and simplifies the recipe. You can "make your own" seasoning blend instead, it just adds time to the preparation. A one-dish meal, as spicy as you like, with variations galore!

1/4-cup olive oil (You can use less oil if you are really careful about not overheating/burning ingredients)

1-cup green pepper chopped

1-cup onion chopped

1/2 cup green onions chopped

4 cloves of garlic (Pressed, or smashed and chopped very fine)

1 pound Tofu, cut in 1/2 inch square cubes

1-cup tomato sauce (or 1 can of diced tomatoes)

2 cups brown rice

4 cups of vegetable stock or bouillon mix

3 Tablespoons Worcestershire sauce (adjust to taste)

½ teaspoon of Tabasco sauce (adjust to taste)

1/2 - 2 Tablespoon Paul Purdhomme’s “Magic” seasoning (adjust to taste)

In a large, heavy stockpot or saucepan heat the olive oil on a medium heat. When the oil is warm add green pepper, onion, and green onion. Heat and stir until onions start to turn translucent. Add the garlic and tofu, brown slightly while stirring. (Be careful – garlic becomes bitter if overheated!) Add rice and stir. Add the tomato sauce and stock.

Continue to cook over medium heat stirring occasionally, until the liquid just covers contents. Bring up to a gentle boil on the medium heat, stirring frequently. Add the remaining ingredients… adjusting to your preference. Cover tightly and reduce heat to low simmer. Cook for 25 minutes. Check to see if the rice is ready to serve. If rice is still gritty, re-cover and cook for additional 10 minutes or more. Serves 8-10 adults when accompanied by fresh bread, red or blush wine, and a salad.