Carrot jambalaya with pork.

When I said I was going to buy two varieties of bell pepper for our lunch, my mom said, "but you don't eat bell pepper".

So I willingly exchanged the bell peppers in any jambalaya dishes to, wait for it, carrots.

Yep.

BTW, diced veggies are so much more fun to eat. I detest sliced carrots and celery simply because I don't fancy them.

Below is my altered dish of jambalaya from the Candid Appetite's Cajun-Creole Jambalaya, here.

Jambalaya (serves 2)
100 g pork, sliced, coated with salt and black pepper
1 red onion, diced
2 cloves garlic, chopped
1/2 cup diced carrot
1/2 cup diced celery stalks, with leaves chopped
2 ripe tomatoes, diced
Mixed herbs and dill, to taste
Oyster sauce, to taste
Tomato sauce, to taste
500 ml vegetable stock
1 cup brown rice, soaked for 2 hours, liquid discarded
Ground black pepper, to taste

1. Heat olive oil in a nonstick pan. Saute pork until lightly cooked.
2. Remove meat from heat. Pour in red onion and garlic, saute until onion has browned.
3. Add in carrot and celery and stir until cooked.
4. Add in diced tomatoes until cooked.
5. Stir in herbs, dill and the sauces. Go easy on the oyster sauce as you don't want the dish to turn out too salty. Add meat back into the pan, too.
6. As the veggies are evenly coated, pour in the stock. Turn on to high heat until liquid comes to a rolling boil.
7. Then, pour in all the rice, and reduce heat to let the liquid just simmer. Leave the lid on for 30 minutes, or until rice has cooked and most of the liquid has evaporated.
8. Turn off the heat. Add some herbs and black pepper and toss to coat. Serve.