Vegetarian Jambalaya

Servings: eight

Ingredients

1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1 ½ teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1 teaspoon turmeric
2 tablespoons canola oil
2 large onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups celery, chopped
1 fennel bulb, cored and chopped
1 large sweet potato, peeled and cubed
4 cloves garlic, minced
1 large can diced tomatoes
4 tablespoons unsalted butter
1 quart vegetable stock
½ cup heavy cream
3 cups basmati rice
2 bay leaves
¼ cup flat leaf parsley, chopped

Directions

Preheat the oven to 350 degrees.  Mix the first 8 ingredients in a small bowl and set aside.  Toss onions, bell peppers, celery and fennel and sweet potato in a large bowl and set aside.

Heat oil in a large Dutch oven (9qts) over medium high heat.  Add ½ of the chopped vegetables, garlic and ½ of the spice mixture to the pot.   Cover the pot and cook for 8 minutes, stirring occasionally.  Uncover the pot and continue to cook until a crust forms on the bottom of the pan.  Add the tomatoes, butter and remaining vegetables to the pot.  Stir until combined, cover and cook for another 8 minutes.  Uncover, add the remaining spice mixture, broth, cream and rice, and stir until combined.  Bring to a simmer, cover and place in the oven.  Bake for 30 minutes.  Turn off the heat and leave pot in oven for 20 minutes.  Remove the bay leaves, add the parsley and serve.