YIELDS
5 servings or one crock pot
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups veggie broth (1 carton)
- 1 1/2 packs white mushrooms
- 4 medium tomatoes
- 1 medium red bell pepper
- 1 small yellow onion
- 1 tsp sea salt
- 1 tbsp olive oil
- 1 tsp tamari
- 2 tbsp Creole seasoning
- 1 tsp maple syrup
- 1 cup black eyed peas
- 1 cup dry rice (cooked separately)
- 4 cups veggie broth (1 carton)
- 1 1/2 packs white mushrooms
- 4 medium tomatoes
- 1 medium red bell pepper
- 1 small yellow onion
- 1 tsp sea salt
- 1 tbsp olive oil
- 1 tsp tamari
- 2 tbsp Creole seasoning
- 1 tsp maple syrup
- 1 cup black eyed peas
- 1 cup dry rice (cooked separately)
Directions
1. Start by soaking your black-eyed peas in a medium sized tub of water filled to the top. You want to soak for at least twelve hours. They will expand! Make sure there is room in the tub for this.
2. Dice tomatoes, bell pepper, onion and mushrooms. If you have a food processor, use this for the tomatoes to cut into really small pieces. It will create almost a paste consistency, this is great for the broth.
3. Pour your carton of veggie broth, all your veggies, the black-eyed peas and the rest of the ingredients (besides the rice) into the slow cooker.
4. Turn the cooker on low and stir everything together. Place the lid on top and forget about it until the morning! While you sleep through the night your home will be filled with the mouthwatering smell of authentic jambalaya.
5. The rice can be cooked at night before bed and stored in the fridge, or you can save this task for when you wake up. Note that the rice is stored in a separate container from the jambalaya because you don’t want your rice to drink up all of your delicious broth throughout the week! Simply scoop some rice into your bowl before serving, and enjoy!
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Photo: Lindsey Blakley
