The Best Jambalaya Recipe with creole seasoning and smokey paprika. Hearty, warming and healthy, this vegan jambalaya recipe with Brown Rice is perfect for those comforting nights in with your partner!
We walked out of the hospital and entered the car in silence. He was holding my hand fiercely as if terrified that at any minute I would float away. I was scared of floating away. We started the car and drove in silence. Interrupting the stillness I blurted “I won’t have radiation therapy“. It almost sounded as if I was yelling. He was calm, collected. The same characteristic that I find both intriguing and at times infuriating. Silence.
I have been quiet on my blog recently. I considered keeping what has been happening to myself, but then I was reminded that other people share the same journey, the same fears and the same pain. Unfortunately, I am not alone. And so my diagnosis is an opportunity to connect with people who may be going through similar circumstances.
After four gruelling days of a low-fibre diet and fasting, I had a routine colonoscopy to investigate some of the problems I’ve been having with my stomach. The biopsy itself was meant to last thirty minutes but I was sedated for four hours.
They found 8 premalignant tumours ranging in size, 1cm to 2cm in my large intestine. Due to my age and the number found the doctors suspect I have a genetic condition called “Serrated Polyposis Syndrome”. By the time I am 35 – 40 I will have a 25 to 40% chance of being diagnosed with colon cancer.
The last few weeks have been a whirlwind of reading medical journals, causes and treatments. I would be lying if I said I wasn’t scared.
I will find out the results and if the cells are cancerous in a fortnight. In the meantime, I find comfort in my partner’s arms and in a warming bowl of Vegan Brown Rice Jambalaya with Aubergine.
For me, the dish evokes joy. My partner and I frequently visit a jazz bar in the city called Doo-Bop. While watching the show around small candle-lit tables, the restaurant serves hearty dishes inspired by New Orleans. Although their meals are typically decadent and very meaty, this is my take on the traditional Jambalaya.
Put on some jazz, light a candle and pour a glass of full-bodied wine, perhaps a Syrah, while preparing this recipe. Most importantly, savour every second of the process and enjoy!
Life is meant to be lived, it’s not meant to be treated as a chore.
The Best Jambalaya Recipe with Brown Rice
- 3 tbsp extra virgin olive oil
- 1 brown onion
- 4 garlic cloves peeled and crushed
- 2 aubergines peel 3 stripes on the flesh and cut into 3cm-sized cubes
- 2 green capsicums finely cubed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp dried thyme optional
- 1 tsp sea salt
- 1 cup brown rice soaked overnight
- 420 g can whole Italian tomatoes
- 500 ml water
- chopping board
- measuring cups and spoons
- medium-sized pot
- Pre-warm the 2 tablespoons of extra virgin olive oil in a medium-sized pot over medium-high heat. Add the cubed aubergine and cook covered for approximately 10 – 15 minutes, occasionally pushing down on the aubergine pieces to release the liquid.
- Once cooked, add an additional tablespoon of extra virgin olive oil, brown onions and green capsicum and cook for 5 minutes. Once cooked, push the vegetables to the outer diameter revealing the pan below, add the garlic and spices, cook for 1 minute and then mix through the vegetables.
- Add the brown rice and toast for 1 minute until including the Italian Tomatoes and water. Cover and cook for 30 minutes, or until the rice is el dente.
Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.
Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
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