Jambalaya with Squash and Pumpkin

What is soul food? 

Is it food that feeds the spirit? Or just a meal that has significance to those partaking in it? Have a think on it and share your opinions, because even I don't know the answer.

Many will say that jambalaya is the epitome of southern soul food and it probably is. You cannot visit New Orleans without sampling this classic Louisiana Creole home cookin'. It is simple, hearty comfort food at its best.

I made this vegetarian-friendly brand of jambalaya over the weekend for my one-and-only, as well as my own ravenous digestive system. My meat-lover of a man stated immediately that it would be perfect with some protein-packed meatballs and I must say that I quite agreed, but only to a certain extent. I fancied a satisfactory helping of shrimp, chicken, or sausage in my bowl to add just the right contrast of flavor and texture. Overall, it was a quick, tasty recipe for this much loved southern dish and only a few minor adjustments will be needed for my next potful. 

Jambalaya with Squash and Pumpkin

Adapted from Tasty Kitchen Member, tbonesandtofu

1 pound squash and pumpkin (peeled, deseeded, and cubed)

2 tbsp. olive oil

1 yellow onion, chopped

1 yellow or red bell pepper, chopped

2 garlic cloves, minced

salt and pepper

1 tsp. paprika

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

1 bay leaf

1 tbsp. tomato paste

2 1/2 cups chicken broth

1 can diced tomatoes

1 cup long grain white rice, uncooked

Heat a large pot or dutch oven over medium heat. When hot, add one tablespoon of olive oil to the pan, followed by the squash and pumpkin. Season the veggies with salt and pepper to taste and saute until just beginning to brown and soften, approximately 5 minutes.
Remove the squash and pumpkin from the pan and set aside. Return the pot to the heat; when warm, add an additional tablespoon of olive oil. Add the onion and pepper. Saute, stirring occasionally, until begining to soften, approximately 7 – 10 minutes.
Add the garlic, 1/2 teaspoon of salt, a large pinch pepper, paprika, oregano, rosemary, bay leaf, tomato paste, chicken broth, and canned tomatoes. Increase the heat and bring the mixture to a boil.
After mixture is boiling, add the white rice; stir to incorporate. Reduce the heat to medium low and simmer, covered, for 20 minutes until the rice is done and most of the liquid is absorbed. Be sure to stir the mixture several times while simmering to prevent sticking.
After the rice is cooked and most, but not all of the liquid is absorbed, add the reserved squash and pumpkin. Stir to incorporate. Remove the bay leaf, cover and cook over low heat for an additional 5 minutes.
Taste and season with salt and pepper; serve immediately. 

Feel free to add your choice of meat to the pot to really thicken things up!