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Daniel Fast Jackfruit Jambalaya

Daniel Fast Jackfruit Jambalaya

Daniel Fast Jackfruit Jambalaya is a flavorful, plant-based twist on a classic, offering a hearty and wholesome meal perfect for those observing the Daniel Fast or anyone seeking delicious, meat-free comfort food. This recipe is incredibly useful for its versatility and its ability to satisfy cravings without compromising dietary needs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Creole
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 1 medium green bell pepper finely chopped
  • 1 medium red bell pepper finely chopped
  • 3 stalks celery finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional, for a hint of heat
  • 1 (20-ounce) can young green jackfruit in brine or water drained, rinsed, and shredded
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 1 cup vegetable broth
  • 1/2 cup water
  • 1 bay leaf
  • 1 cup cooked brown rice
  • 1/4 cup fresh parsley chopped, for garnish
  • to taste salt and freshly ground black pepper ensure no added sugar for Daniel Fast

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Fork

Method
 

  1. Begin by draining and thoroughly rinsing the young green jackfruit. Place the jackfruit on a clean cutting board and use your hands or a fork to shred it into pieces resembling pulled pork or sausage. Remove any tough core pieces or seeds.
    1 (20-ounce) can young green jackfruit in brine or water
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, green bell pepper, red bell pepper, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
    2 tablespoons olive oil, 1 large yellow onion, 1 medium green bell pepper, 1 medium red bell pepper, 3 stalks celery
  3. Stir in the minced garlic, smoked paprika, dried oregano, dried thyme, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
    4 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
  4. Add the shredded jackfruit to the pot and stir to combine with the vegetables and spices. Pour in the can of diced tomatoes (with their juice) and stir well.
    1 (20-ounce) can young green jackfruit in brine or water, 1 (14.5-ounce) can diced tomatoes
  5. Add the vegetable broth, water, and bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 25-30 minutes. This allows the flavors to meld and the jackfruit to become tender. Stir occasionally to prevent sticking.
    1 cup vegetable broth, 1/2 cup water, 1 bay leaf
  6. After simmering, remove the bay leaf. If the jambalaya seems too thin, you can let it simmer uncovered for a few more minutes to allow some of the liquid to evaporate. Season generously with salt and freshly ground black pepper to taste. Remember to check the ingredients of your salt for Daniel Fast compliance (no anti-caking agents or added sugar).
    to taste salt and freshly ground black pepper
  7. Stir in the cooked brown rice. Heat for another 2-3 minutes until the rice is warmed through and fully incorporated into the jambalaya mixture.
    1 cup cooked brown rice
  8. Ladle the hot Daniel Fast Jackfruit Jambalaya into bowls. Garnish generously with fresh chopped parsley before serving.
    1/4 cup fresh parsley

Notes

Store leftover jambalaya in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 2-3 months.