Quick Okra Jambalaya

July 30, 2008

Quick Okra Jambalaya

Sara Jones, Tucson CSA

Use leftover cooked rice for this easy recipe.

1 basket okra, cleaned and chopped
1 handful green beans, cleaned and chopped
2-3 tomatoes, cleaned and chopped
1 tablespoon tomato paste
1 small sweet onion, sliced thinly
3 cloves garlic, minced
1 cup cooked kidney beans (or use leftover chicken or sausage)
2 cups cooked rice
1 tablespoon oil
1 teaspoon each of cumin, red chili, paprika, black pepper,
oregano and thyme
Salt to taste

Heat oil in a large skillet over medium high heat, add okra and
onions. Sauté for about 5 minutes then add green beans,
tomatoes, tomato paste, garlic and spices. Stir well, cover and
reduce heat to medium. Cook for about 7 minutes, adding water
if necessary to keep vegetables from sticking. Add beans (or
chicken or sausage) and rice. Cook, stirring frequently until rice
is heated through. Add salt to taste and serve.

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