Jambalaya

Dice the onion, celery, and bell pepper into roughly ½-inch pieces. Mince the garlic. Slice or dice your chosen proteins and set aside.

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and bell pepper; cook for 4–5 minutes, stirring occasionally, until softened and fragrant.

Stir in the garlic and cook for 1 minute until aromatic. Add the primary protein (e.g., sausage) and cook, breaking it up as it browns, for 5–7 minutes until cooked through. Stir in the secondary protein (e.g., ham) and warm for 1 minute.

Add the rice and stir well to coat with the oil, cooking for 1–2 minutes. Pour in the vegetable broth and canned tomatoes with their juices. Stir in the jambalaya seasoning, Worcestershire sauce, hot sauce (if using), and bay leaves.

Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer gently for 20 minutes, stirring occasionally to ensure the rice cooks evenly.

Stir in the okra and green beans (or your chosen vegetables). Replace the lid and continue simmering for another 8–10 minutes, until the rice is tender and has absorbed the liquid, and the vegetables are tender-crisp.

Remove from heat and let rest, covered, for 5 minutes. Taste and adjust seasoning with salt, pepper, and additional hot sauce if desired. Remove bay leaves before serving.