Vegetable Jambalaya

Serves 6

• 2 medium organic onions, diced medium
• 2 medium organic green peppers, diced medium
• 4 stalks organic celery, diced medium
• 11/2 tbs minced organic garlic
• 1 tbs Harmonie organic butter
• 1 tbs Macro organic olive oil
• 2 tbs Macro organic flour
  
• 11/4 cup Bouillion organic vegetable stock
• 2 cups Macro organic long grain rice
• 1 - 10 oz (283 grams) can Ma Ma organic canned tomato with juice, chopped
• 1/2 cup organic kernel corn
• 1/4 cup Macro organic dry sun-dried tomatoes
• 1/2 cup cooked or grilled organic eggplant, diced medium
• 1/2 cup organic peas
• 1/4 cup organic carrots, diced
• 1/2 cup organic green onions, diced
• 1/4 cup fresh organic parsley, chopped
• 1/2 cup Soyco firm tofu, diced
• 1 tsp Macro organic olive oil
  
• 1 tsp Herbies organic dried thyme
• 1 tsp Herbies organic dried oregano
• 1 tsp Herbies organic dried basil
• 1 tsp Herbies organic paprika
• 1/2 tsp Herbies organic cayenne pepper
• 1 tbs Macro Southern Ocean macrobiotic sea salt
• 1/2 tsp Saunders organic black pepper

To prepare jambalaya, sauté onion, garlic celery, and green pepper in butter and olive oil in a large pot. When soft, add all spices and stir in flour, until combined. Slowly add warm stock, scraping sides and bottom of the pot. Bring to a boil and add rice and tomato. Simmer for 12-15 minutes, or until rice is cooked. Stir once or twice, so it will not stick to the bottom of the pan. Over-mixing will break the rice. Add vegetables during last few minutes of cook time to warm through.

If you like your Jambalaya dry, use less stock. If you like it "wet" add a 1/4 cup stock. Tomato juice can also be used.

Heat up a skillet, add oil, and "crisp" the tofu. Season with salt and pepper, and use as garnish. Green onion or baby okra is an excellent garnish as well.

Note: It is important to closely monitor the rice. Over-cooking will leave the jambalaya pasty and mushy. Also, any favourite seasonal vegetable will work.