Jambalaya

Jambalaya

Jambalaya

1 Tb oil (or small amount of water)

1 small onion, chopped

1/2 c. celery, chopped

1/2 c. green pepper, chopped

3/4 c. fresh or frozen okra, sliced

2 cloves garlic, minced

1 1/2 cups Boca Crumbles (optional)

1 tsp thyme

1 tsp oregano

1/2 tsp salt

1/2 tsp black pepper (optional)

1 bay leaf

3 cups cooked brown rice (use 4 cups if omitting the sausage-style crumbles)

8 oz. tomato sauce

15 oz. diced tomatoes

Place oil or water in large frying pan and saute onion, celery, and peppers for about 3 minutes.  Add okra, garlic, and sausage-style crumbles and saute another 5 minutes.  Add seasonings, cooked rice, tomato sauce, and diced tomatoes and mix well.  Continue to stir mixture while heating it over medium heat for another 5-10 minutes until well-combined and hot.  Serves 6.