Everything-in-the-Crisper Jambalaya

Photo by Carmen Troesser
January 2013

Everything-in-the-Crisper Jambalaya


1 large onion, skin removed
2 large carrots, peeled
2 celery stalks
1 red bell pepper
1 orange bell pepper
lb. okra
2 zucchini
5 Tbsp. olive oil, divided
1 lb. Match Italian Sausage
1 cups long-grain white rice, uncooked
2 tsp. freshly minced garlic
1 cup dark beer, such as Guinness
1 6-oz. can tomato paste
3 cups homemade Vegetable Stock (recipe here)
1 14.5-oz. can diced tomatoes, undrained
1 sprig fresh thyme
1 sprig fresh parsley
2 fresh bay leaves
tsp. Creole seasoning, plus more to taste
tsp. salt, plus more to taste
tsp. black pepper, plus more to taste
Hot pepper sauce for serving


Chop the vegetables into bite-sized pieces. Set aside.
Heat 2 tablespoons of oil in a medium skillet set over medium heat. Add the Match Sausage and cook until it browns and crumbles, about 5 minutes. Set aside.
Heat 2 tablespoons of oil over medium-high heat in a large Dutch oven with a tight-fitting lid. Add the chopped vegetables and saute until soft, about 10 minutes. Remove the vegetables with a slotted spoon.
Pour the remaining tablespoon of oil into the Dutch oven. Add the uncooked rice and stir until the oil coats the rice. Let the rice toast for 2 to 3 minutes.
Add the garlic and stir until fragrant, about 30 seconds.
Add the beer, scraping up the browned bits on the bottom of the Dutch oven with a wooden spoon.
Add the tomato paste, stirring until well incorporated.
Add the sauteed vegetables, Vegetable Stock, diced tomatoes and their juice, thyme, parsley, bay leaves, Creole seasoning, salt and pepper. Bring to a boil, then reduce the heat to low.
Add the sausage, cover and let simmer for 20 minutes, or until the rice is cooked, stirring occasionally to prevent the rice from burning on the bottom.
Adjust the seasoning to taste.
Remove the bay leaves and sprigs of thyme and parsley.
Serve immediately with hot sauce on the side.