Howdy folks. Sorry that it has been so long since I wrote a recipe post. August has been a busy month mixed with old friends visiting, crazy work schedules, and my annual case of strep throat (remove my tonsils already!), but I have returned.
In my CSA shares over the last few weeks I've been receiving lots of okra - which I love, but I was saving it up to do a large batch of fried okra. However, when I received peppers last week, and had a back log of squash, it was time for Jambalaya.
I've been making multiple versions of this recipe for a few years, and it has always been popular. The recipe is very versatile. As long as you keep the liquid/rice ratio the same, you can experiment with different veggie combinations, types of rice, and mock meat.
For this time around I used squash because that was what I had. Eggplant and mushrooms also both work really well. I have made it with and without beans.
As far as the mock-meat, it is optional, but I encourage you to try some form of sausage. I use Tofurky Kielbasas, but breakfast sausage has also worked in the past.
Cook time varies greatly, but it is usually only around an hour. This will depend on the type of rice and how many veggies you use.
Stir often, especially towards the end, reducing heat if necessary to prevent scorching. I have burned this more than once. Be warned.
Check out the recipe after the jump. Let me know what you think, and if you have any suggestions. Enjoy.