Jambalaya

Adapted from Food for Paradise by St. John Russian Orthodox Church

Strict-fast optional
Serves 6-8

Ingredients

  • 3 TBS olive oil (or 1/3 c. veg. broth)
  • ½ yellow onion, chopped
  • ½ green pepper, chopped
  • 3 cloves garlic, minced
  • ½ c. chopped fresh parsley (or 1 TBS. dry)
  • 1 packaged baby okra, thawed (available at Whole Foods, or ½ cup celery, chopped)
  • 1 c. vegetable broth
  • 14 oz. can tomatoes, peeled and diced
  • 1 tsp. thyme
  • 1 bay leaf
  • ¼ c. chopped fresh basil (or 1 tsp. dry)
  • ¼ tsp. garlic powder
  • ¼ tsp. chili powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1/8 tsp. red pepper (optional)
  • cayenne pepper (optional)
  • 1 c. long grain rice
  • 1 lb. peeled shrimp or Trader Joe’s Seafood Blend

Directions

  1. Preheat oven to 350.
  2. Saute onions in oil, medium heat, until softened, 3-5 min. If using vegetable broth instead, simmer.
  3. Add green pepper, garlic, parsley, and okra and continue to cook 3 minutes.
  4. Add tomatoes and stir in remaining herbs and spices.
  5. Add rice, bring to boil, cover and let simmer on lowered heat until done (approx. 30 min)
  6. Add shrimp or Seafood Blend and cook until pink/opaque
  7. Transfer to oblong baking dish and bake in oven for 30 minutes.