Okra and Poblano Jambalaya

with corn and mushrooms

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The plate's already empty and you're wondering where did it all go. Did you have one too many daiquiris on Bourbon Street? Nope, or as they might say in New Orleans, neaux… you polished off this jambalaya with record speed because it was just that delicious: Mild poblanos mix with mushrooms, corn, and flavorful, seasoned tomato rice, topped with okra. So now that you've got this empty plate, what do you do? Well, two servings doesn't mean you have to share!

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • 2 Green Onions
  • 1 Celery Stalk
  • 1 Ear of Corn
  • 4 oz. Okra
  • ¾ cup Jasmine Rice
  • 1 Tbsp. Cajun Seasoning
  • 14½ oz. Canned Diced Tomatoes
  • 1 Poblano Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    510
  • Carbohydrates
    85g
  • Fat
    13g
  • Protein
    15g
  • Sodium
    1631mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Quarter mushrooms. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim ends off celery and cut into thin slices on an angle. Shuck corn and remove silk. Halve okra lengthwise.

  • 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms, white portions of green onions, and celery to hot pan. Stir occasionally until mushrooms are lightly browned, 4-5 minutes. Add rice and seasoning blend and stir constantly, 30-60 seconds.

  • 3

    Cook the Rice

    Stir in tomatoes, 2 cups water, ½ tsp. salt, and a pinch of pepper. Bring to a simmer, reduce heat to medium, and stir occasionally until rice is tender, 15-17 minutes. While rice cooks, broil poblano and corn.

  • 4

    Broil the Corn and Poblano

    Place corn and poblano pepper on prepared baking sheet. Rub both with 1 tsp. olive oil. Place under broiler until both are browned, 5-6 minutes.

  • 5

    Sear the Okra

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add okra to hot pan, cut side down, and cook undisturbed until lightly charred and crisp tender, 2-4 minutes. Season with ¼ tsp. salt and a pinch of pepper and remove from burner.

  • 6

    Finish the Dish

    Once cooled, carefully remove skin from poblano pepper and cut into 1" dice. Remove kernels from corn cob. Stir poblano strips and corn into jambalaya. Place jambalaya on a plate. Top with okra and green portions of green onions.

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