One Pot Winter Jambalaya

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

Ingredients

-1 people+

Metric

Method

1. 1

   Remove the okra from the freezer and leave it to thaw at room temperature.

   
2. 2

   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.

   
3. 3

   Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.

   
4. 4

   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.

   
5. 5

   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.

   
6. 6

   Serve with chopped parsley and vegan yoghurt.