Vegetable Jambalaya

I am always trying to find vegetarian recipes.  I have friends who are vegetarian and it is always nice to surprise them with a special vegetarian dish.  I also like to bring a vegetarian dish to the office pot luck so that the vegetarians can enjoy as well.  This is a really beautiful and impressive looking dish.  The flavors are wonderful.  The original jambalaya calls for spicy sausage, but with this recipe, you don't miss it.

Ingredients:
3/4 cup brown rice
3 tblsp oilive oil
4 garlic cloves (minced)
1 red onion (large chopped)
1 eggplant (diced)
1 green bell pepper (diced)
1/2 can of baby corn on the cob (sliced in half)
1/2 cup frozen peas
1 small broccoli head (broken into florets)
2/3 cup vegetable broth
8oz can chopped tomatoes
1 tblsp tomato paste
1 1/2 tsp creole seasoning
1/2 tsp chili flakes
Salt and pepper

Cook brown rice following package instructions or your normal cooking process.  When done, fluff with a fork to loosen and set aside.

In a large skillet or pan, heat oil and add onions and garlic.  Cook stirring constantly for 3 minutes until onions are translucent.  Add creole seasoning and chili flakes.  Stirring constantly, cook for approximately 1 minute to heat the spices.  Add eggplant, bell peppers and broccoli.  Continue stirring for another 2-3 minutes.  Stir in peas, corn and tomatoes and mix well with the other vegetables in the pan.  Add the vegetable stock and tomato paste stirring until tomato past is incorporated.  Season with salt and pepper to taste and let cook  covered in low heat for approxmately 15 minutes stirring occasionally.  Stir in the brown rice and mix well.  Cook for another 4 minutes. This is best served warm, so serve immediately.

Spicy Creole Chicken Braised in Tangelo-Olive Sauce

Another really good chicken and citrus pairing! The Creole seasoning gives it a nice heat but does not overwhelm you.  Try it, I think you will be pleasantly surprised.  Tangelo is a hybrid of Mandarin oranges and grapefruit.  If you are not able to find it, use tangerines or clementines.

1 cup fresh tangelo juice (approx. 2-3 tangelos)

1/4 cup lime juice

4 tsp of Creole or Canjun seasoning (divided exactly into 2)

3/4 tsp ground cumin

1/2 cup all purpose flour

3 lbs of cut up chicken (remove skin)

3 tblsp olive oil

1 red bellpepper (cut into strips)

1/2 cup pimiento stuffed olives (roughly chopped)

2 tsp honey

Salt and pepper to taste

In a medium bowl, combine tangelo juice, lime juice, 2 tsp of Creole/Cajun seasoning and cumin.  Whisk until blended.  In another bowl, combine flour and 2 tsp of Creole/Cajun seasoning; mix well. Dip chicken pieces in the citrus blend then into the four mixture, shaking off excess.  Save the marinade for the sauce. In a large nonstick pan/skillet add the olive oil and heat.  Cook chicken in batch approximately 8-10 minutes or until brown. Turn once and brown the other side.  Add oil if necessary.  When all chicken pieces are done, remove excess oil and add the red bell peppers; cook until crisp tender.  Stir in the remainder of the marinade, olives and honey. Bring to a boil, reduce  the heat to low and return the cooked chicken pieces back to the pan. Cover and allow the chicken to simmer in the sauce for 15 to 20 minutes. Remove cover and allow the chicken to cook for another 5 minutes or until sauce has thicken and chicken  is no longer pink in the center. Since the olives provide some of the salt, taste first, add salt and pepper if needed.  Serve over rice.