Vegetable Jambalaya Wrapped In Swiss Chard Leaves

Use a large saucepan to heat the olive oil. Add the garlic and shallots and cook until soft. Stir in the onion, celery, carrots, and peppers, and cook until lightly caramelized. Add the sausage, Cajun seasoning, and mushrooms. Cook until slightly smoking. Add half a cup of stock and the fresh tomatoes; simmer until thickened. Stir in rice and sugar snap peas. Season with the salt and pepper. Let cool.

Blanch the chard for 20 seconds. Place the leaves on a flat surface, and place 3/4 cup of jambalaya filling in the middle of each chard leaf. Fold up the sides and then roll up. Place the leaves in a casserole dish and pour the rest of the stock over the leaves. Cover with aluminum foil and cook for 45 minutes.