Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies
3 c. uncooked white rice
6 c. vegetable stock
1 lb. firm tofu, cut into chunks
2 c. cooked black-eyed peas
2 c. corn
2 c. chopped collard greens
1 c. okra
1 c. diced green bell pepper
3 Tbsp. Worcestershire sauce
1 (3.5 ounce) can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 Tbsp. black pepper
2 to 3 Tbsp. cayenne pepper
1 Tbsp. salt
1/4 c. minced fresh parsley
1 to 2 tsp. hot pepper sauce
Preheat the oven to 400 degrees fahrenheit.
Place the rice in a large roasting pan or casserole and pour the stock over it.
Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour.
Uncover and stir. Replace cover and cook for an additional 1/2 an hour. Stir and check the rice for doneness. If necessary, cook for another 1/2 an hour or until the rice is tender and the liquid has been absorbed.
Makes 8 servings.
