0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 40 min |
| Active: |
1 hr |
| Yield: |
5 servings |
| Level: |
Intermediate |
| Total: |
1 hr 40 min |
| Active: |
1 hr |
| Yield: |
5 servings |
Ingredients
- 1 cup canola oil
- 1 cup chopped yellow onions
- Salt and pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chopped garlic
- 1/2 cup tomato paste
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 teaspoon chopped habanero peppers
- 1 cup vital wheat gluten flour
- 1/2 cup canola oil, plus more for the griddle
- 1/2 cup Love Spice, recipe follows
- 1/2 cup tomato puree
- 1/4 cup chopped celery
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped yellow onions
- 1/4 cup chopped green bell peppers
- 1/4 cup chopped red bell peppers
- 1 teaspoon chopped garlic
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 1/4 cup garlic powder
- Al Dente Basmati Rice, recipe follows
- 1/4 cup paprika
- 1/4 cup black pepper
- 1/4 cup salt
- 1/4 teaspoon cayenne pepper
- 2 cups basmati rice
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
- Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
- Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
- For the jambalaya mix: Meanwhile, in a large stock pot, add the canola oil, Love Spice, tomato puree, celery, cilantro, onions, green bell peppers, red bell peppers, garlic, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix and let stew for 30 to 40 minutes.
- Once those ingredients have had time to marry, add the garlic powder and the Al Dente Basmati Rice. Mix and simmer for about 10 minutes.
- Meanwhile, heat the nuggets on a griddle in canola oil.
- Plate the jambalaya in bowls. Top with the nuggets and serve.
- In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
- In a stock pot, add the rice, 1 teaspoon salt, 1/2 teaspoon pepper and 4 cups water. Heat until the water comes to a boil, then simmer until the rice is al dente.
