Creole Jambalaya

• 2 tablespoons olive oil
• 1 cup onions
• 3 cloves garlic minced
• 1 shallot minced
• red bell pepper diced
• green pepper diced
• 1 cup celery chopped
• artichokes pkt frozen, quartered
• 2 cups long grain brown rice
• 1 cup tomato paste
• 1 cup plum tomatoes chopped
• 2 bay leaves
• 2 teaspoons creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon flavoring liquid smoke
• 4 cups vegetable stock
• 15 ounces cannellini beans rinsed and drained
• 1 cup frozen peas or fresh
• 1 cup frozen corn kernels or fresh
• 1 cup green onions chopped
• salt
• pepper

1. Saute onions, garlic, and shallots until tender, about 5 minutes. Add peppers and celery. Saute 2 minutes. Mix in artichoke hearts for 1 minute. Stir in brown rice until coated with oil, about 1 minute. Stir in tomato paste and saute patiently until richly brown. Add tomatoes, bay leaves, Creole seasoning, thyme, and liquid smoke. Stir in vegetable stock, deglazing bottom of the pan. Bring to simmer, cover, and reduce heat to as low as possible.
2. Cook 30 minutes without stirring or lifting lid. Stir in cannellini, peas, and corn. Cover and simmer 5 more minutes. Remove from heat and let sit covered for 5 minutes. Stir in green onions, adjust seasonings, and serve.

olive oil, onions, garlic, shallot, red bell pepper, green pepper, celery, artichokes, long grain brown rice, tomato paste, tomatoes, bay leaves, creole seasoning, thyme, liquid smoke, vegetable stock, beans, frozen peas, corn, green onions, salt, pepper

Taken from www.yummly.com/recipe/Creole-Jambalaya-1655269 (may not work)