Hubs had some delicious jambalaya at a work event, and came home asking if I could try to make a veggie version. Happily! This dish was a delight to make, basically a “set it and forget it” type meal, and the kind that fills your kitchen with the most mouthwatering aromas.

I had all the basic ingredients on hand, except for the Cajun seasoning and frozen okra. Cajun seasoning is basically just a mixture of paprika, garlic powder, onion powder, oregano, cayenne, and thyme. You can find it in your grocery store spice aisle.

Jambalaya is typically made with sausage, chicken, and shrimp, but we used butternut squash for our “meat”. You could use any hearty vegetable of your choice that can withstand simmering for 25 minutes without getting mushy, for example squashes, broccoli, cauliflower, or sweet potato.

2 Tbsp olive oil
1 1/2 cups cubed butternut squash
1 green bell pepper, diced
1 jalapeño pepper, seeded and finely chopped
1 yellow onion, diced
2 cloves garlic, minced
1 can crushed tomatoes
2 cups vegetable stock
1 cup white rice
2 Tbsp Cajun seasoning
1/4 tsp cayenne pepper
1 bay leaf
1 cup frozen okra (sliced)
1/3 cup frozen peas
chopped fresh parsley for garnish

Instructions
In a large Dutch oven for deep skillet over medium heat, add olive oil, green pepper, onion, butternut squash, and jalapeno, and saute for 5 minutes or until vegetables are softened. Add garlic and saute for another minute. Next, add crushed tomatoes, vegetable stock, rice, Cajun seasoning, cayenne, and the bay leaf. Stir to combine, reduce heat to simmer, and cover for 20 minutes. Add frozen okra and peas and allow to simmer for an additional five minutes. Remove bay leaf, top with fresh chopped parsley, and serve!

Serves 4