In a throwback to my work at a major logistics company I made a batch of vegetarian jambalaya for this week’s lunches.
The dish was born in Thomas County, Georgia as I was sequestered in a hotel for four months implementing a logistics project at a clay mining and processing plant. I had access to what was then called the TV Food Network and Emeril Lagasse. I made the techniques I learned my own.
Here’s a recreation of today’s recipe:
2 tablespoons high smoke point oil
4 tablespoons butter
4 six-inch vegetarian sausage links sliced 1/4 inch on the bias
1/2 pound frozen sliced okra
2 cups diced onions
1 cup diced bell pepper
1 cup diced celery
4 cloves garlic minced
1 15 oz can red beans drained and washed
1 cup long grain brown rice
1 pint diced tomatoes
1 quart prepared vegetable broth
Salt, red pepper flakes, curry powder, prepared hot sauce to taste
In a Dutch oven, brown the sausage in cooking oil. Remove and set aside.
Melt the butter in the same pan and heat the red pepper flakes until aromatic.
Add the onions, celery and bell pepper. Saute until soft.
Add the garlic and stir together. Cook for five minutes over medium heat.
Season with salt, pepper, curry powder and hot sauce.
Add the pint of diced tomatoes and rice and stir together.
Add the quart of broth and bring to a boil.
Add the okra, beans and cooked sausage and mix everything together.
Cover and bring to a boil. Turn the heat to medium low so the liquid bubbles gently through.
When the rice absorbs the moisture, stir and serve with fresh, sliced green onions on top.
Makes six generous servings.