Vegetable Jambalaya
Serves 4-6 • Total Time: 30 minutes • FODMAP rating: high
Cajun seasoning is key to this recipe, so make sure you grab some at the grocery store. You can adjust the spice of the cajun seasoning to taste and preference. You can also use this recipe with leftover cooked rice by not adding the broth/water and instead just using the veggie bouillon and cooking for 5-10 minutes or until vegetables are tender. It turns out great either way!
Ingredients
1 can chickpeas or garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 ½ chopped bell peppers
1 chopped yellow onion
2-3 stalks of celery, sliced
1 clove garlic, minced
1 tablespoon cajun seasoning
1 cup uncooked rice, preferably brown
2 cups vegetable stock
1 (10 oz) can of fire roasted diced tomatoes
green onions, sliced for garnish
Instructions
Over medium-high heat, add onion, garlic, bell peppers, celery, cajun seasoning, diced tomatoes, beans, rice and broth.
Then bring to a boil over high heat. Cover and reduce to low/medium heat. Let simmer for about 25 minutes, stirring occasionally, or until rice is tender.
Once rice is tender, serve and garnish with sliced green onions.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Use substitutes (see introduction of meal guide) for garlic and onion as needed, keeping in mind cajun seasoning and vegetable broth may also contain some as well; keep total bean servings to under ¼ cup and increase as tolerated; keep portions of celery under ⅓ stalk and increase as tolerated
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