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This vegan adaptation of Jambalaya takes about 45 minutes, start to finish, including 25 minutes of cooking time.
Heat large Dutch oven over medium heat. Meanwhile dice zucchini and summer squash into half -inch pieces.
When dutch oven is warm, after approximately 4 – 5 minutes, add one tablespoon of olive oil to pan. Tilt to coat bottom of dutch oven before adding zucchini and squash. Season veggies with salt and pepper to taste and saute until just beginning to brown and soften, approximately 5 minutes. Meanwhile dice onion, red and green bell peppers. If making no-chicken broth from bouillon, start water to boil in kettle.
Remove zucchini and squash from pan and set aside. Return Dutch oven to heat; when warm, add an additional tablespoon of olive oil to pan. Tilt to coat pan with oil before adding onion and peppers. Saute, stirring occasionally, until begining to soften, approximately 7 – 10 minutes.
While onions and peppers saute, mince garlic.
Add garlic, 1/2 teaspoon of salt, large pinch pepper, paprika, oregano, thyme, bay leaf, cayenne pepper, tomato paste, broth and canned tomatoes. Increase heat and bring mixture to boil.
After mixture is boiling add white rice; stir to incorporate. Reduce heat to medium low and simmer, covered for 20 minutes until rice is done and most of the liquid is absorbed. Be sure to stir mixture several times while simmering.
After rice is cooked and most, but not all of the liquid is absorbed, add reserved squash and zucchini. (*) Stir to incorporate. Remove bay leaf, cover and cook over low heat for an additional 5 minutes.
Taste and season with salt and pepper ; serve immediately.
* If you prefer a pescatarian version, substitute 1 pound of peeled, deveined shrimp for the zucchini & squash. Instead of cooking shrimp at the beginning of the process, add it raw after the rice has been in the mix for 20 minutes. Cook shrimp in broth, rice and veg mixture for approximately 5 mins or until pink & cooked through.
Dish can be kept in air tight container in refrigerator for up to three days or in freezer for up to six months.
Makes 4 entree sized servings, approximately 2 cups each.
Serve with Louisiana, Tabasco or another hot pepper sauce and an ice cold beer.
Recipe and images copyright Jennifer R. Vickers