Creole Red Jambalaya with Okra and Tomatoes
A flavorful and spicy Creole jambalaya featuring okra, tomatoes, and a fragrant blend of seasonings. Perfectly tender rice and a touch of heat make this dish a must-try for jambalaya lovers.
Equipment
- Large-size stockpot or Dutch oven
- spoon
- Knife
- Measuring spoons
- Measuring cups
Ingredients
- 2 tablespoons 28 g nondairy butter
- 4 stalks celery chopped
- 1 green bell pepper cored, seeded, and diced
- 2 cups 320 g diced yellow onion
- 2 teaspoons Old Bay seasoning
- 1 pound 455 g frozen sliced okra
- 1 can 15 ounces, or 425 g diced tomatoes, with their juices
- 1 can 15 ounces, or 425 g tomato sauce
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 dried bay leaves
- 2 cups 470 ml vegetable broth
- 2 cups 270 g uncooked long grain white rice
Instructions
- In a large stockpot or Dutch oven, melt the butter over medium-high heat.
- Add the celery, bell pepper, onion, and Old Bay seasoning.
- Cook until fragrant, translucent, and slightly browned, about 5-7 minutes.
- Add the okra, diced tomatoes with juice, tomato sauce, cayenne pepper, black pepper, oregano, thyme, and bay leaves.
- Cook for an additional 5 minutes.
- Stir in the vegetable broth and rice.
- Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 25 to 30 minutes or until the rice is tender, stirring occasionally to prevent burning.
- Remove and discard the bay leaves before serving.
Notes & Wine Advice
Wine Advice:
Pair with a light and fruity red wine, like a Pinot Noir, to balance the spice and complement the tomato-based flavors.
Pair with a light and fruity red wine, like a Pinot Noir, to balance the spice and complement the tomato-based flavors.
Nutrition values
Calories: 210 kcal | koolhydraten: 39 g | Eiwitten: 5 g | Vet: 4 g | Suiker: 5 g