Team: Team Roger That
Host School: Boys & Girls Club of Greater Vergennes
Age Group: Middle School
- 1tsp Olive Oil
- 1 large onion finely diced
- 4 cloves garlic, smashed and minced
- 2 stalks celery, chopped
- 3 bell peppers (any color)
- 1 15-oz can diced tomatoes
- 1 heaping tbsp tomato paste
- 1 cup dry sliced mushrooms, like shiitake, soaked in three cups of water for 30 mins
- 2 cups crimini or button mushrooms, sliced
- 1 15-oz can red kidney beans, drained
- 1 tsp smoked paprika
- 1 tsp dry oregano
- 1 tsp creole seasoning (optional)
- 2 tbsp tamari (can sub liquid aminos or soy sauce)
- 1 tsp dry thyme
- 2 cups long-grain rice
- Parsley or green onions for garnish
- Salt and ground black pepper to taste
1) Heat the oil and add the onions, garlic, celery, and bell peppers along with some salt and ground black pepper. Saute a couple of minutes until the onions start to soften.
2) Add the tomatoes and tomato paste along with the paprika and continue to saute for a couple more minutes.
3) Add the kidney beans to the pot along with the tamari or soy sauce, oregano, thyme, Creole seasoning if using, fresh mushrooms, and dry mushrooms with the stock they were soaked in. Stir to mix and bring the stock to a boil.
4) Add in the rice, stir, and check the salt. The stock should taste saltier than you'd like your jambalaya to be, otherwise, once cooked, your rice will be bland.
5) Once the water boils again, cover the pot with a tight lid, lower flame to medium-low, and cook for 20 minutes, without opening the lid.
6) Turn off the heat and let the rice stand, undisturbed, for another 10 minutes before opening the lid. Fluff the rice with a fork, stir in the parsley or green onions, and serve hot.