This one pot veggie heavy jambalaya is much faster (and easier) than the original, and in my opinion just as delicious. For a more traditional jambalaya add in cooked shredded chicken, sliced sausage, seafood, or a combination towards the end of the cooking time.
2 Tbsp olive oil (or vegetable oil)
3 stalks of celery, roughly chopped
2 carrots, roughly chopped
1 red onion, cut into wedges
1 red bell pepper, cut into thin strips
3 garlic cloves, minced
1 jalapeno, seeded and finely chopped
1 tsp paprika
1/8-1/4 tsp cayenne
salt and pepper
1 tsp Worcestershire
1 cup long grain white rice
1 can fire roasted diced tomatoes
1 1/2 – 2 cups vegetable stock (use directions from your brand of rice, they all require slightly different liquid amounts)
1 cup frozen peas
** additional add-ins include black beans, cooked and sliced sausage (meat or vegetarian), cooked shredded chicken, shrimp
Heat oil in a large heavy bottomed pot, over medium-high heat. once hot add the onion, celery, carrots, and bell pepper. cook until the vegetable begin to soften (about 3-5 minutes)
Add the garlic, jalapeno and cook another 1-2 minutes.
Add the Worcestershire, paprika, cayenne, 1/2 tsp salt, and a dash of pepper, and cook another minute.
Add the rice and stir to coat, then add the tomatoes and their juice, and 1 1/2 – 2 cups stock.
Bring the pot to a boil, cover and reduce the heat to low. Simmer covered for 15 minutes.
Uncover, add the peas and any additional add-ins. Cover and continue to cook an additional 5 minutes.
Let sit for 2-3 minutes, then fluff and add salt and pepper to taste.