My honey and I went to New Orleans in June of 2005, just 2 months before Katrina came. What an awesome town, and an awesome trip! In New Orleans, I had my first taste of Jambalaya and fell in love with the rice dish. After several different recipes I found this one was the closest to anything we tried there.
Jambalaya (adaptation of Emeril Lagasse’s recipe)
Ingredients:
· 2.5 cups rice
· 6 or more cups vegetable broth
· 5 tbsp Cajun seasoning
· 3 portabella Mushrooms (cubed)
· 1 cup dried chopped tofu
· 3 bay leaves
· 2 ribs celery (chopped)
· 1 green pepper (chopped)
· 1 red pepper (chopped)
· 1 medium onion (chopped)
· 4 cloves garlic (minced)
· 3 tbsp olive oil
· 1 can diced tomatoes
· 2 tsp hot sauce
Directions
1. Saute onion, red and green bell peppers, celery, and garlic until onion is transparent.
2. Add vegetable broth, rice, bay leaves, Cajun spice, tofu, mushrooms, tomatoes, hot sauce and cook until rice is tender.
Cajun Seasoning (mix them all together):
· 2 1/2 tablespoons paprika
· 2 tablespoons salt
· 2 tablespoons garlic powder
· 1 tablespoon black pepper
· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper
· 1 tablespoon dried oregano
· 1 tablespoon dried thyme
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