Creole-Style Red Bean & Smoky Veggie Jambalaya with Crispy Okra
One-pot jambalaya-style rice with smoky spices, creamy beans and crisp okra for a hearty Cajun-style dinner.
- 180 g long-grain rice
- 250 g kidney beans (canned, drained)
- 200 g passata
- 1 tsp dried thyme
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 cloves garlic
- 150 g onions
- 120 g red pepper
- 80 g celery
- 200 g okra
- 20 ml olive oil
- 1 pc vegetable stock cube
- ¼ tsp cayenne pepper
- 10 g fresh parsley
- 1 pc lime
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook rice using absorption method: in a bowl dissolve stock cube in 500 ml hot water; set aside.
- Step 2
Heat 1 tbsp olive oil in a large pot. Finely chop onion, celery and red pepper; fry 6-8 minutes until softened.
- Step 3
Add garlic (minced), smoked paprika, cumin, thyme and cayenne. Cook 30-60 seconds to bloom spices.
- Step 4
Stir in passata and kidney beans. Add rice and pour in stock. Bring to a simmer, cover and cook 16-18 minutes, stirring once halfway, until rice is tender.
- Step 5
While rice cooks, crisp the okra: slice okra into 1 cm pieces, toss with 1 tbsp olive oil and salt. Pan-fry 8-10 minutes until browned and slightly sticky; set aside.
- Step 6
Uncover jambalaya and simmer 2 minutes to thicken. Finish with lime juice and chopped parsley.
- Step 7
Serve jambalaya topped with crispy okra.
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