Your table companions will be impressed by this delicious vegan jambalaya, a stew with jackfruit.
Main course for 4 persons
30 minutes preparation time + 20 minutes waiting time
Drain the jackfruit and cut into pieces. Peel and chop the onion and shallot. Cut the peppers into cubes. Pull off the stiff threads and cut the celery diagonally into thin slices. Heat the oil in a pan and fry the onion and garlic for 6-8 minutes until translucent. Stir in the bell pepper and celery and cook for a further 3-4 minutes. Stir in the tomato paste and cook for 1 minute more. Pour the stock into the pan and stir in the tomato sauce. Add the rice, the spices and herbs, the diced tomatoes and the jackfruit pieces.
Bring the liquid to a boil, then put a lid on the pan and turn the heat to low. Simmer for 20-25 minutes until the rice is cooked and much of the liquid has evaporated. Keep a few leaves aside, finely chop the rest of the parsley and stir through the stew (=jambalaya). Halve and peel the avocado, remove the pit and slice the flesh lengthwise. Immediately drip the lime juice over it, to prevent discolouration.
Season the jambalaya with salt and pepper and divide among the plates. Garnish with the avocado and parsley leaves.
Quite special, such a fruit that you can use as a meat substitute. You can read more about jackfruit in the Santé, which will be in stores from June 18, 2019.
Recipe and image:BeeldigBeeld
