Jackfruit Jambalaya: A Sentimental Southern Delight

Jackfruit Jambalaya: A Sentimental Southern Delight

Jackfruit Jambalaya is a unique twist on the traditional Creole dish, substituting the savory flavors of jackfruit for the usual meat. This vegan jambalaya is packed with vibrant veggies and spices that bring the heart and warmth of Louisiana cuisine into your kitchen.

Ingredients:

– 2 cups jackfruit (canned, in water or brine), drained, rinsed, and shredded
– 1 tbsp olive oil
– 1 onion, finely chopped
– 1 bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 cup long-grain white rice
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper (optional, for heat)
– Salt and pepper, to taste
– 2 green onions, chopped (for garnish)
– Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet or sauté pan, heat the olive oil over medium heat.
2. Add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes, until the vegetables are soft and the onion is translucent.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Mix in the shredded jackfruit, diced tomatoes (with their juice), and vegetable broth. Bring to a simmer.
5. Add the rice, smoked paprika, thyme, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine.
6. Lower the heat, cover the pan, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
7. Once the rice is done, remove from heat and let the dish sit, covered, for about 5 minutes.
8. Fluff the jambalaya with a fork and garnish with chopped green onions and fresh parsley.
9. Serve hot and enjoy your flavorful, vegan Jackfruit Jambalaya!