Vegetarian Jambalaya

True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat. My kids gobbled this up and so did my husband (the manly meat-eater) and I. This tastes so much like there is meat present that it's a bit spooky.

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Veggie Jambalaya



Ingredients:
1 Tbsp. oil
1/2 c. onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes (reduce or omit based on spice preference)
1/8 tsp. fennel seeds, crushed (not usually in my cupboard, but totally worth buying for this recipe)
1 cup uncooked long grain rice
15 oz. can butter beans, rinsed and drained
15 oz. can red beans, rinsed and drained


Preparation:

In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 5-10 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.

Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.

Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

To freeze: cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze.

To reheat: Place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8