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!
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.
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.
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.
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.
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.
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.