VEGETABLE JAMBALAYA

Vegetable Jambalaya

Serves 6
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, stemmed, seeded, and chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
1/2 small green chile, like a jalapeño, finely chopped
2 large tomatoes, chopped
2 bay leaves
1 teaspoon paprika
1 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce or soy sauce
3/4 cup long-grain rice
3 cups vegetable or chicken broth

Salt and pepper, to taste

Optional additions:
Slices of fried sausage
Shrimp
Leftover meat, tofu, or beans

Place a large, heavy-bottomed pot over medium-high heat and add the oil. After it gets hot, add the onion, bell pepper, and celery and cook for about 5 minutes, until they become translucent but not brown.

Add the garlic, chile, tomatoes, bay leaves, paprika, garlic powder, cayenne, thyme, oregano, salt, pepper, and Worcestershire sauce. Let everything cook until some of the tomato juice releases, about 1 minute.

Add the rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes. If you’re using any of the additions, throw them in to cook with the rice after 15 minutes have passed.
Taste and adjust the salt, and pepper, and any other spices.
Recipe Notes
If you’re not quite as in love with chilies as I am, cut back on the cayenne