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Serves 2-3 people
Jambalaya is a Creole rice based dish that is simple to make. It is usually made with chicken but I have adapted the recipe for vegetarians without losing any of the flavour.
200g Smoked Tofu (cubed)
1 stick of celery
1 Large Onion
1 yellow Pepper
1 Roasted pepper
1 ramekin of white rice
300ml of Vegetable stock
½ a lime
1 tablespoon of Rapeseed oil
2 cloves of Garlic
1 Red Chilli
1 tsp Oregano
2 Tsp smoked paprika
½ tsp thyme
Salt and pepper
- To start with you will need a large frying pan or Wok with a lid. If you don’t have a lid cut some foil that will cover you pan, and use that instead.
- Heat 1 tablespoon of rapeseed oil and add your onion, celery and peppers (if you don’t have roasted red peppers, don’t worry. Just use a normal red pepper instead) that have been roughly chopped
- Fry for 1 minute then add your spices (2 cloves of garlic, chopped, 1 Red Chilli (chopped), 1 tsp Oregano, 2 Tsp smoked paprika and ½ tsp thyme) and a dash of water to stop your spices burning.
- Add your smoked tofu which has been chopped into bite sized pieces and toss so that the tofu is coated in the spices.
- Now for the important part. Into the pan add a ramekin worth of long grain white rice, but DON’T stir it with a spoon. Gently toss the rice for 20 seconds into the other ingredients. This will not release the starches in the rice, making your rice perfect and not sticky.
- Make up 300ml of vegetable stock and add to the mixture. Shake the pan (again don’t use a spoon to mix) and cover with a lid or foil and cook on a low heat for 20 minutes. After about 10 minutes check the mix to make sure it isn’t drying out. If it is add a little hot water.
- After 20minutes turn of the heat and leave to stand for 5 minutes.
- Squeeze the juice of half a lime over the dish before serving.
- It is great served with soured cream and green beans.