Mushroom Jambalaya
Mushroom Jambalaya: A Flavorful Vegetarian Twist
IntroCraving a hearty, flavorful meal that’s packed with plant-based goodness? Look no further than this Mushroom Jambalaya! This dish is a delicious and satisfying twist on the classic Cajun recipe, featuring a medley of mushrooms that bring a rich, earthy flavor to every bite. Whether you’re a vegetarian, vegan, or simply looking to reduce your meat consumption, this jambalaya is sure to please.
Ingredients 1 tablespoon olive oil
1 onion, chopped2 cloves garlic, minced1 green bell pepper, chopped1 red bell pepper, chopped1 pound mixed mushrooms (cremini, shiitake, oyster, or your favorite), sliced1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon paprika1/4 teaspoon cayenne pepper1 (28-ounce) can crushed tomatoes2 cups vegetable broth1 cup long-grain white riceSalt and pepper to tasteInstructions Gather Your Ingredients
Before you start cooking, make sure you have all the ingredients ready. This will help you stay organized and avoid any interruptions.
Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the green and red bell peppers and cook for an additional 5 minutes, or until the vegetables are tender-crisp.
Add the Mushrooms
Push the vegetables to one side of the pot and add the sliced mushrooms. Cook until the mushrooms release their moisture and begin to brown, about 10 minutes. Stir in the oregano, thyme, paprika, and cayenne pepper, cooking for 30 seconds more.
Combine the Ingredients
Pour in the crushed tomatoes, vegetable broth, and rice. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
Season and Serve
Taste the jambalaya and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy!
Tips For a spicier jambalaya, increase the amount of cayenne pepper.
Feel free to add other vegetables to this recipe, such as okra, corn, or peas.To make this dish even more hearty, serve it over a bed of cooked brown rice or quinoa.Store leftovers in an airtight container in the refrigerator for up to 3 days.Enjoy your delicious and satisfying Mushroom Jambalaya!Would you like to add any specific sections or information to this recipe? Related posts of “Mushroom Jambalaya”
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