Vegetable Jambalaya

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno

  Snyder's of Hanover

  50g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Bay

  Castella

  2g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ³⁄₁₆ tsp or 0.3g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• White rice

  Long-grain, regular, raw, enriched

  ¾ cup or 139g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sausage

  Beef, pork, chicken, skinless, smoked

  100g

• Shrimp

  Crustaceans, mixed species, raw

  1 medium or 6g

Directions

1. Place a large, heavy-bottomed pot over medium-high heat and add the oil. After it gets hot, add the onion, bell pepper, and celery and cook for about 5 minutes, until they become translucent but not brown.
2. Add the garlic, chile, tomatoes, bay leaves, paprika, garlic powder, cayenne if using, thyme, oregano, salt, pepper, and Worcestershire sauce. Let everything cook until some of the tomato juice releases, about 1 minute.
3. Add the rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes. If you're using any of the additions, throw them in to cook with the rice after 15 minutes have passed.
4. Taste and adjust the salt, and pepper, and any other spices.
5. Recipe by: Leanne Brown (source: https://www.thekitchn.com/recipe-vegetable-jambalaya-221556)

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