Brown Rice Jambalaya
- 1 Tbl. vegetable oil
- 1 c. brown rice (dry or sprouted), par-cooked (I cook it about half way in a rice cooker, but stove top would also work)
- 1-2 links of andouille sausage, sliced, sauteed or baked and put aside (I used homemade veggie andouille baked into coins, but sliced commercial chicken or veggie andouille would work)
- 1 onion, chopped (We have a surplus of green onion, so used that instead)
- 2 ribs celery, chopped
- 1/2 large red bell pepper (green would also work- I don't happen to like them)
- 1 bay leaf
- 2 small cloves garlic, minced (1 clove, if large)
- 2 c *chopped vegetables
- 2 medium tomatoes, chopped (or approx 1 c. canned/boxed, drained)
- 1/2 c tomato sauce
- 1 Tbl. concentrated tomato paste
- 1 Tbl. anchovy paste (optional)
- 1 c. stock (I made seafood stock from the shrimp shells, but veggie or chicken would work)
- 1 lb. 21/25 shrimp/prawns, deveined and shelled
- 2 Tbl. **Spice mix (I used the spice mix leftover from making the andouille), toasted briefly in a hot pan to release their oils
- Adjust seasonings, to taste
1. Heat a 3 or 4 qt. pan over med. high heat and add oil.
2. Saute bell pepper and onion until glossy.
3. Add garlic, remaining vegetables and a pinch of salt then sautee for approx. 10 minutes, just to lightly soften
4. Add par-cooked rice
5. Slowly add tomato sauce & stock, followed by 1 Tbl. of the spice mix and give everything a couple of stirs.
6. Reduce to simmer for approx. 15-20 minutes, or until rice is tender (not mushy) and most of the liquid is incorporated.
7. Add shrimp and sauteed sausage. Stir slowly and cook until shrimp are just pink (careful- they cook quickly)- about 3-5 minutes and remove from heat.
8. Season to taste with remaining spice mix and salt
I garnished with some fresh parsley to tie into the freshness of the veggies and give it a little color.
*For this batch, I used vegetables I had available-- green kohlrabi, pink turnip & carrot. Be sure to cut longer-cooking vegetables, such as carrot, into a smaller dice. If cooking times vary, add them in stages to cook evenly. Warning: Green veggies will discolor because of the acid in tomatoes.
This was the leftover dry mix from making the sausage, but can be used anywhere you want an extra kick-- pasta, eggs, fish, etc. The more spices you have whole to grind fresh, the better. Use a mortar and pestle or a spice grinder to grind separately, then combine.
- 4 Tbl. smoked paprika
- 2 Tbl. garlic powder
- 2 Tbl. cayenne pepper
- 1 Tbl. coursely ground black pepper
- 1 Tbl. onion powder
- 1 Tbl. dried oregano
- 1 Tbl. dried thyme
- 2 tsp. kosher salt
- 1 tsp. file powder ("fee-lay": this may be labeled as "Gumbo File" or "File Gumbo"- If you absolutely can't find it, you can leave it out or substitute ground, dry sage)
- 1 tsp. crushed red pepper
- 1 tsp. ground cumin
- 1/2 tsp. celery seed