Now that the fall weather is upon us and the air has a little snappiness to it, it's time to start making those hearty, filling, and stick-to-your-rib dishes. You want food that not only fills you with comfort, but keeps you satisfied for hours. This jambalaya fits perfectly into that category.
I love okra, but I don't use it enough, so I wanted to find a dish to incorporate it. Although this is a far cry from a traditional jambalaya with shrimp, chicken, and sausage, the addition of mushrooms and black eyed peas make it hearty enough to be satisfying. The chipotle bouillon cubes add a great smoky flavor but not much heat, so don't be afraid to add as much Louisiana hot sauce as you desire.
2 tbsp olive oil
1 c chopped red onion
4 cloves garlic, minced
2 Knorr Chipotle Bouillon cubes*
1 c red bell pepper, diced
1 c yellow bell pepper, diced
1 (20 oz) can chopped tomatoes
1 (8 oz) pkg baby bella mushrooms, sliced
1 1/2 tsp dried thyme leaves
1 1/2 tsp dried basil leaves
1 tsp salt
4 cups vegetable stock or water
1 (10 oz) pkg frozen okra
1 (15 oz) can black eyed peas, drained and rinsed
2 cups uncooked rice
Tabasco sauce to taste
1/4 tsp liquid smoke
Heat olive oil in large saucepan. Meanwhile, take okra out of freezer, unwrap, and allow to sit on counter during preparation to start thawing. In pan, saute onion, garlic, and crumbled boiullon cubes for a few minutes until onion starts to become tender. Add peppers, tomatoes, mushrooms, thyme, basil, and salt. Stir well to combine. Add vegetable stock and bring to a boil. Add okra, black eyed peas, and rice and return to a boil. Lower heat, cover, and simmer. Cook for 30-45 minutes, stirring occasionally, until rice is tender. Remove from heat, and add Tabasco and liquid smoke.
*If unable to find Knorr Chipotle Bouillon cubes in your area, then substitute 1-2 well-minced canned chipotle peppers.