Mardi Gras Jambalaya

This all vegetable version of Louisiana's dazzling, famous Creole rice dish captures the color and excitement of the New Orleans great, annual Mardi Gras festival.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  tablespoons  sunflower oil or 3  tablespoons olive oil
• 2  stalks celery, thinly sliced
• 1  green pepper, diced
• 1  onion, chopped
• 2  garlic cloves, crushed
• 1  large bay leaf
• 2  sprigs fresh thyme
• 4 1⁄2 cups  vegetable stock
• 1⁄4 lb fresh okra
• 1 1⁄2 cups  canned crushed tomatoes
• 1⁄2 cup  baby corn
• 1⁄4 lb  peeled squash or 1⁄4 lb pumpkin
• 1 1⁄2 cups arborio rice
•  salt and pepper
• 1  pinch cayenne pepper
• 1 (15 ounce) can red kidney beans, washed and drained
• 2  tablespoons  chopped fresh parsley

Directions

1. Heat a large, heavy-bottomed pan over medium heat.
2. Add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
3. Add the bay leaf and thyme and cook for 2 minutes longer.
4. Add the stock, stir well, and bring to a boil.
5. Meanwhile, trim off the tops of the okra stems.
6. Add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
7. Then stir in the rice.
8. Season with salt, pepper and cayenne to taste.
9. Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
10. Stir in the beans and parsley, and cook for 5 minutes more.
11. When the rice is done, check the seasoning.
12. Serve hot.