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Posts tagged ‘Spicy Mushroom Veggie Jambalaya’

Are You Hungry? Spicy Mushroom Veggie Jambalaya

Yes! I finally get a min to sit down. ūüôā Ive been a good girl today.. grocery shopping, cleaning up the house, doing laundry. I loathe¬†laundry!! The husband is working late tonight so I also had to prepare dinner, clean up after dinner, and tuck the child into bed.¬†Its 8pm now and I feel like I could sleep for a week straight! The baby is currently reorganizing the dvd’s. Hahaha. Hey, as long as shes happy, quiet, and safe!

I made an awesome dinner a week ago. Not only did it taste so.good. but it also looked yummy & it was healthy! A veggie jambalaya! I visited New Orleans my jr year in college over spring break. The food was so good! Our hotel was in the French Quarter, it was perfect. And the people.. cray!! I had jambalaya there. Like the real deal. YUM! I dont¬†think mine was as authentic¬†… but it sure was delish! I found the recipe off of pinterest but then I changed it to my liking…

This is almost everyone from the trip. Im in the middle, in the purple.

This is almost everyone from the trip. Im in the middle, in the purple.

Spicy Mushroom Veggie Jambalaya


1 onion, chopped
1 bell pepper, chopped
a half-1 package (8 oz) chopped baby bella mushrooms (use as many as you like, I love mushrooms so I used the entire pkg)
1 cup whole grain brown rice
1 cup frozen peas
1 can (14 oz) sweet corn
1 can (14 oz) diced tomatoes (with zesty mild green chilies)
1 can (6 oz) tomato paste
3 cloves of garlic, chopped
1 tbsp paprika
1 tsp chili flakes
sugar (to taste)
hot sauce (to taste)
1 1/2 cups water
a handful of chopped parsley
2 tbsp olive oil
salt and pepper (to taste)

Heat the little olive oil medium/high in a pan. Add onion, mushrooms, and bell pepper. Saute until soft, approx for 5 minutes. Add the garlic and diced tomatoes. Saute until fragrant, approx 2-3 mins. Add the rice, tomato paste, and water. Stirring well. Season with the paprika, chili flakes, sugar, hot sauce, salt and pepper. Turn on high and bring to a low boil. Then cover, turn to low, and allow to gently simmer for 45 mins, or until the rice is fully cooked. Add the frozen peas and cook an additional 3 mins. Add the corn and parsley. Stir well. Taste and add extra hot sauce, if desired. Serve and enjoy!


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