Easy, full of flavor and smoky aroma, this bowl of yummy will satisfy you with flavor, but leave you light on your feet to cheer for your favorite team!
Smoked paprika makes it taste great and it has nutrition bennies as well – it’s rich in several vitamins, minerals, and antioxidants. The hotter the paprika in general, the more capsaicin compound is found in it. Capsaicin binds to receptors on your nerve cells and can help reduce inflammation and pain. Capsaicin in paprika may also inhibit cancer cell growth and survival by influencing gene expression. More research is needed but in general, it is healthy and tastes add that’s something-something smoke taste to your dishes.
If you don’t like things hot, use ½ Jalapeño instead of a whole – but don’t leave it out as it adds flavor as well as heat. You can find mild Louisiana hot sauce at the regular grocery store, as well!
- 2 TB Extra Virgin Olive Oil
- 1 Large Red Onion, chopped
- 1 Cup Thinly Sliced Celery (about 2 big stalks)
- 1 Yellow, Red or Orange Bell Pepper, chopped
- 1 Jalapeño, ribbed, seeded and chopped
- 4 Garlic Cloves, grated
- 1 ½ TB Smoked Paprika
- 2 Cups Brown Rice, Basmati, Jasmine or Brown
- 4 – 6 Cups Veggie Stock
- 1 (15 OZ) Can Kidney Beans, (can be light or dark), drained and rinsed
- 1 (15 OZ) Can Crushed Fire Roasted Tomatoes
- 2 TB Worcestershire Sauce
- 2 TB Louisiana Hot Sauce
- Sea Salt and Freshly Ground Black Pepper
- ¼ Cup Thinly Sliced Green Onions
- 1 Lemon in Wedges
- 1 Tsp Red Pepper Flakes, if desired
- More Louisiana Hot Sauce for the table, if desired
Add the olive oil to a large skillet and warm it. Add the onion and sauté over medium high heat for about 3 minutes until it gets soft. Add the celery, bell pepper, jalapeño and cook and stir for another 3 – 4 minutes until all are soft. Add the garlic and cook and stir until aromatic – about 1 minute.
Add the smoked paprika and cook and stir until aromatic, then add the rice. Stir the rice until it is well coated with the ingredients, then add 4 cups of the stock, beans, tomatoes, Worcestershire and hot sauce. Season with a pinch of salt and a couple of twists of pepper and bring to a boil. Reduce the heat to a simmer and cook until the rice is tender and the liquid has been absorbed, adding more stock as necessary. *It should take about an hour on simmer to complete.
When the rice is tender and the liquid has been absorbed, spoon the jambalaya into bowls and garnish with green onions, lemon wedges and if desired, red pepper flakes. Pass the hot sauce and dig in!
*Don’t rush the step of simmering when your ingredients are in the pan. It takes a long slow simmer to allow the rice to absorb all the liquid goodies, making it taste great!