Creole Jambalaya
By: Anonymous
Published: Thursday, February 11, 2010 - 10:02pm

Ingredients




2 tablespoons olive oil
1 cup onions
3 cloves garlic, minced
1 lrg shallot, minced
red bell pepper, diced
green pepper, diced
cup celery, chopped
pkt frozen artichokes, quartered
2 cups long-grain brown rice
cup tomato paste
cup plum tomatoes, chopped
2 bay leaves
2 teaspoons Creole seasoning
teaspoon dried thyme
1 teaspoon liquid smoke flavoring
4 cups vegetable stock
15 ounces cannellini beans, rinsed and drained
cup frozen peas, or fresh
cup frozen corn kernels, or fresh
cup green onions, chopped
salt and pepper, to taste

Preparation

1 Saute onions, garlic, and shallots until tender, about 5 minutes. Add peppers and celery. Saute 2 minutes. Mix in artichoke hearts for 1 minute. Stir in brown rice until coated with oil, about 1 minute. Stir in tomato paste and saute patiently until richly brown. Add tomatoes, bay leaves, Creole seasoning, thyme, and liquid smoke. Stir in vegetable stock, deglazing bottom of the pan. Bring to simmer, cover, and reduce heat to as low as possible. 2 Cook 30 minutes without stirring or lifting lid. Stir in cannellini, peas, and corn. Cover and simmer 5 more minutes. Remove from heat and let sit covered for 5 minutes. Stir in green onions, adjust seasonings, and serve.