Chef Donna’s California Jambalaya Recipe
Chef Donna’s California Jambalaya Recipe
Author: 
Recipe type: Main
Cuisine: Creole
Serves: 10-12
 
My signature dish is a California Jambalaya which uses a spicy Creole seasoning blend in tomato rice dish but trades chicken stock, chicken and andouille sausage for homemade vegetable broth and fresh seasonal veggies like mushrooms, eggplant, artichokes and squashes.
Ingredients
  • ½ cup olive oil, divided
  • Choice of 3-4 fresh seasonal vegetables, cut into large dices to total about 3 pounds such as mushrooms eggplant, zucchini, yellow squash, steamed artichoke hearts and/or bottoms (can use frozen)
  • 4-5 tablespoons of your favorite Creole or Cajun seasoning, divided (I make my own blend with much less salt than retail blends)
  • 3 cups diced onions
  • 1 ½ cups diced celery
  • 1 ½ cups diced green bell pepper
  • Kosher salt or sea salt to taste
  • 1-2 tablespoons minced fresh garlic
  • 2 heaping tablespoons tomato paste
  • 5 cups vegetable broth
  • 2 tablespoons low-salt onion dip mix (I use Penzey’s)
  • 4 cups long grain rice
  • 1 bunch chopped green onions
Instructions
  1. In a large Dutch oven, heat half of the oil over medium heat. Add vegetables, starting with the densest, and sauté with half of the seasoning blend until completely coated and just heated through, about3-4 minutes. Transfer vegetables to a plate and cover to keep warm.
  2. In the same pot, heat remaining oil and then sauté onions, celery and green bell peppers with remaining seasoning blend until onions are translucent and soft, about 7 minutes. Add salt to taste if desired. Add garlic and sauté for one minute. Add tomato paste and stir until vegetables are completely coated. Add broth and onion dip mix and bring to a boil.
  3. Once boiling, reduce heat and taste for seasoning, adding more Creole blend or salt as desired. Hint: You will want to over-season a bit to compensate for the rice. Add rice and return to boil. Once boiling, cover pot and reduce heat to simmer and cook for 15 minutes. You can also place in a 325 degree oven to cook.
  4. After 15 minutes, remove lid and add sautéed vegetables and green onions and quickly mix into rice with minimal turning. Replace lid and continue cooking 10 additional minutes. Hint: If rice is still hard, turn off heat (or remove from oven) and keep lid on the pot so that the rice can continue to steam cook and check every 5 minutes.
Recipe by Your Plate or Mine at http://yourplateormineinc.com/chef-donnas-california-jambalaya-recipe/