Originating from Louisiana, the dish included whatever locals could get their hands on, as well as lots of lovely spices from the Caribbean.
- Make sure you opt for soy-free yoghurt to make this recipe soy-free.
- You can make this your own and use whatever veggies you like.
One Pot Winter Jambalaya
- 100 g (3.5 oz) frozen okra
- coconut oil
- 1 onion, peeled + diced
- 1 sweet potato, diced
- 2 parsnips, diced
- 2 carrots, diced
- 2 tsp cajun seasoning
- 1/2 tsp cayenne pepper
- 2 garlic cloves, peeled + diced
- pinch of salt
- 1 cup basmati rice
- 1 x 400 g (14.1 oz) tin of chopped tomatoes
- 1 x 400 ml (13.5 fl.oz) vegetable stock
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- small handful of jalapeño peppers, sliced
- fresh parsley
- vegan yoghurt
- Remove the okra from the freezer and leave it to thaw at room temperature.
- Heat a little coconut oil in a pot and fry the onion, sweet potato, parsnips and carrots on a medium heat for 15 minutes, stirring occasionally.
- Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.
- Next add the rice, tinned tomatoes, stock, oregano and thyme. Mix everything together, then cover the pot with a lid and simmer on a low heat for 20 minutes. Stir the jambalaya occasionally to prevent it from sticking to the bottom of the pot.
- Add the sliced jalapeño and okra, then cook for 10 minutes with the lid removed or until the rice is fully cooked. Add hot water if required.
- Serve with chopped parsley and vegan yoghurt.