Jumbalaya is a dish that is many different ingredients thrown together and is a bit of a sloppy, tasty, mess. It has celery, bell pepper, and onion, as well as other herbs and spices. The smooth sauce and crunch of the celery goes really well together. I first had jumbalaya when one summer my friends and family met another family, and they cooked jumbalaya for us. Everyone was around the pot and I asked them what was for dinner, and they all yelled jumbalaya! However I don’t think any of them actually knew what jumbalaya was…
Serves: 1-2 people Yields: 7 cups
Calories: 479 Macronutrient Ratio (Carb/Protein/Fat): 83.3/10.4/6.3
Prep Time: 30-45 minutes
- Food Processor
- 4 cups cauliflower or celeriac (pulsed zucchini can also work as a rice)
- 2 cups of tomato
- 3 tbsp sundried tomato
- 1-2 dates
- 1 tbsp dried celery powder
- 1 tbsp thyme
- 1 tbsp oregano
- Optional: jalapeno to tastes
- Optional: 1 clove garlic
Add to sauce (stir in):
- 1 cup chopped/diced tomatoes
- ½ cup diced celery
- ½ cup diced bell pepper
- ½ of a small zucchini, quartered and chopped
- ½ cup of diced onion
- Start by pulsing the rice ingredients in a food processor.
- Next, blend the sauce ingredients. It should be a bit soupy but not watery.
- Chop all of the additions to the sauce, and add that to the rice before pouring the sauce on and mixing it all up.
- Serve and enjoy! This can be dehydrated to warm it up.