Sort-Of Jambalaya
>> Wednesday, December 15, 2010
When you look below, I almost guarantee you'll think something like: "Woah! That's a lot of ingredients!" And the steps may look intimidating, too. But stick with me. I promise. It's all worth it.
This recipe is actually as easy as it is satisfying. It takes about 30 minutes after you have all your ingredients assembled.

SORT-OF JAMBALAYA
(Adapted from the Sundays at Moosewood cookbook)
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What you'll need . . .
- 3 tablespoons olive oil
- 1 cup chopped onions
- 2 large garlic cloves, minced
- 2 bay leaves
- 2 cups parsnips, sliced diagonally, 1/8 inch thick
- 2 cups chopped broccoli
- 2 cups fresh okra, chopped
- 1 large (28 ounces) can whole tomatoes (with juice)
- 1 can (14 ounces) vegetable broth
- 1 can (14 ounces) water
- 1 can (14 ounces) corn kernels, drained and rinsed
- 1 teaspoon dill
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- Dash of cloves
- 1 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1 tablespoon cocoa powder
- 1/4 cup homemade peanut butter
What you'll need . . .
- 1/4 cup olive oil
- 1/3 cup white-whole wheat flour

METHOD . . .
- First, stick a big stock pot on the stove and pour your olive oil into it. We're starting with the stew -- but you'll also be cooking the roux. So, pay careful attention. And if you have help (in the form of a friend of family member), it's helpful!
- Over medium-high heat, add in the onions, garlic, and bay leaves to the stock pot. Cook for several minutes -- until the onions are glassy.
- In the meantime, you can start the roux. All you do is pour the olive oil into a shallow pan (or a heavy skillet works best, according to the book) and wait for the oil to get to a hot, but not too hot temperature (shouldn't be smoking). How you tell? Test it out by pinching a small amount of flour into the oil. If it smokes -- the oil is too hot. If it floats, it's good to go.When the temperature is just right, add in the flour and stir continuously.
- Back to the stew. Add in the parsnips, broccoli, okra. Season with the dill, paprika, cinnamon, cloves, salt, and pepper. Cook for 5 or so minutes.
- All the while, you should continue stirring the roux. (See, that's why it's helpful to enlist a friend to do that part for you!)
- Add the tomatoes, corn, broth, water, and bring to a boil. Lower to a simmer. Then cover and let cook for 15 minutes. (Keep stirring that roux!)
- Turn the heat down on the roux. Pour it into the stew. Also add in the cocoa powder and peanut butter. Stir and cook uncovered for another 5 minutes. Then mash the tomatoes a bit with your spoon.
- Remove bay leaves before serving. We ate ours with some 5-Minute Naan.
I loved it. So did Stephen. And this stew keeps beautifully. Though, ours only lasted until lunch the next day.
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