🍴 Vegetable Jambalaya by Leanne Brown

From Good and Cheap by Leanne Brown - Cookbook available in PDF on her website.

• 2 tbsp vegetable oil 
• 1 medium onion, chopped 
• 1 green bell pepper, chopped 
• 3 stalks celery, chopped 
• 3 cloves garlic, finely chopped 
• ½ small green chili, finely chopped 
• 2 large tomatoes, chopped 
• 2 bay leaves 
• 1 tsp paprika 
• 1 tsp garlic powder 
• 1 tsp cayenne pepper 
• ½ tsp dried thyme 
• ½ tsp dried oregano 
• 1 tsp salt 
• 1 tsp pepper 
• 1 tsp Worcestershire sauce or soy sauce 
• ¾ cup long grain rice 
• 3 cups vegetable broth or chicken stock

Additions

• Slices of fried sausage 
• Shrimp 
• Leftover meat, tofu, or beans

I don’t make jambalaya exactly the way they do down south, but this vegetable heavy version is faster and just as good—a great, throw-everything-in-the-pot kind of meal. It’s spicy, savory and deeply satisfying. The leftovers are great for making burritos or warmed up with a fried egg on top. Start with the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown. Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juice release. Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid. It should take about 20 to 25 minutes. If you’re using any of the additions, throw them in at about the 15-minute mark to let them warm up.

My notes -

• This cookbook is one of my go-tos for recipes. Not because I'm trying to eat cheap, but because they're easy, tasty, and often can be adapted to the ingredients you have on hand.
• For example - this recipe, I usually use a can of diced tomatoes, because it's in the pantry and I don't have fresh. I'll add mushrooms or cabbage or whatever vegetables I have around. Sometimes I don't have bell pepper and that's ok. If I don't have a jalapeno or other spicy pepper on hand, there's always a small can of green chilis. Or use a can of Rotel. I made this with leftover turkey after thanksgiving and it was amazing. Sometimes I have already cooked rice - it works with that too if you reduce the broth and the cooking time. 
• A few of the recipes that I use frequently from this cookbook
• Black-eyed peas and collards
• Spicy green beans
• Tomato scrambled eggs
• Chorizo and white bean ragu