A Spicy Cajun Jambalaya For Vegetarians

Diana Helfand
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Wednesday - September 09, 2009
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The Manoa Jazz Festival returns Sept. 19 for its second year in the magnificent outdoor setting of University of Hawaii at Manoa’s Andrews Amphitheatre.

This year they kick it up a notch with celebrated local and national big bands: the Iolani School Stage Band, Hawaii Pacific University Jazz Ensemble and headliner, New Orleans’ hottest young street band, Hot 8 Brass Band.

Authentic Cajun entrees from Kevin’s Two Boots also will be available for purchase. Kevin Tate, local chef and Louisiana native, is known for his former Kailua restaurant, Kevin’s Two Boots.


 

These days Kevin is working two days a week in Wahiawa selling his signature fall-off-the-bone barbecue ribs, other mouth-watering barbecue meats, tantalizing Cajun fare including his award-winning jambalaya, and moist, tasty honey cornbread. Kevin’s Two Boots Catering is working to bring his tasty delights to the masses on the island of Oahu. His new cookbook is close to completion and will be available soon.

On Saturday, Sept. 12, Chef Tate will be teaching a Cajun cooking class at UH-Manoa. Register by calling 956-8400.

Concert goers will be able to purchase Kevin’s Two Boots’ dishes, which are based on recipes handed down from his grandmother: gumbo, jambalaya, honey-barbecue baby back ribs and sweet potato pra-line cheesecake.

Tickets are on sale now at www.etickethawaii.com, by calling 944-2697 or at any UH ticket outlet. For more information, call 956-8240.

Here’s a recipe courtesy of Tate for MidWeek readers.

KEVIN’S TWO BOOTS VEGETABLE JAMBALAYA

* 2 cups cooked long grain rice

* 3 cups Italian stewed tomatoes

* 1 tablespoon vegetable soup base

* 1 tablespoon Cajun seasoning

* 1 tablespoon hot pepper sauce

* 1 tablespoon Worcestershire sauce

* 1/2 cup cauliflower (medium diced)

* 1/2 cup broccoli (medium diced)

* 3/4 cup trinity, sliced thin (sweet bell peppers, sweet onion and celery)

* 1 tablespoon extra virgin olive oil

Pulse tomatoes in a blender and put in a large stock pot. Over medium/low heat, add soup base, Cajun spice, hot pepper sauce and Worcestershire sauce.


Lower heat and simmer for 15 minutes to blend all of the flavors.

Meanwhile, heat olive oil in a large skillet over medium heat and sauté all vegetables until slightly browned.

Add a small amount of water to deglaze pan and add to tomato sauce mixture.

Simmer for five minutes, stirring gently. Add desired amount of rice, mixing well.

Serve and enjoy!

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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