Mardi Gras Jambalaya

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons sunflower oil or 3 tablespoons olive oil
• 2 stalks celery, thinly sliced
• 1 green pepper, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 large bay leaf
• 2 sprigs fresh thyme
• 4 1/2 cups vegetable stock
• 1/4 lb fresh okra
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup baby corn
• 1/4 lb peeled squash or 1/4 lb pumpkin
• 1 1/2 cups arborio rice
• salt and pepper
• 1 pinch cayenne pepper
• 1 (15 ounce) can red kidney beans, washed and drained
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat a large, heavy-bottomed pan over medium heat.
• 2 add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
• 3 add the bay leaf and thyme and cook for 2 minutes longer.
• 4 add the stock, stir well, and bring to a boil.
• 5 meanwhile, trim off the tops of the okra stems.
• 6 add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
• 7 then stir in the rice.
• 8 season with salt, pepper and cayenne to taste.
• 9 bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
• 10 stir in the beans and parsley, and cook for 5 minutes more.
• 11 when the rice is done, check the seasoning.
• 12 serve hot.