One Pot Winter Jambalaya

by Ben, So Vegan January 10, 2018

January 10, 2018

Originating from Louisiana, the dish included whatever locals could get their hands on, as well as lots of lovely spices from the Caribbean.

No ratings yet

Serves 4 people

Prep Time 10

Cook Time 48

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.