Jambalaya

Ingredients (use vegan versions):

• chopped onion
• veggie broth, balsamic vinegar, or vegan red wine for sauteing
• chopped celery
• chopped garlic
• a can of stewed tomatoes
• 2 or 3 cups sliced okra
• seasonings
• enough cooked rice to absorb most of the liquid

Directions:

There are about as many Jambalaya recipes as there are people who make it. What my family called jambalaya when I was growing up in Southern Louisiana is not only FF but vegetarian as well.

Saute chopped onion (use veggie broth, balsamic vinegar, vegan red wine, whatever)

Add chopped celery and garlic, if desired When veggies are soft, add a can of stewed tomatoes and 2 or 3 cups sliced okra. (Fresh is best, but frozen is OK. Thaw slightly so you can cup them up).

Let simmer until okra is tender Check seasonings. Here you can add salt and pepper to taste, cajun seasoning or red pepper, Tobasco or other hot stuff if you want. I tend to prefer this particular recipe a trifle blah. Finally, add enough cooked rice to absorb most of the liquid.

As you can see, this is a cook-by-ear recipe. About the only thing you can do to hurt it is burn the onions or over season. In the latter case, add more rice and tomatoes. It keeps well.