• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Vegetable Jambalaya

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 3 tb Canola oil
  • 1 c Diced onion
  • 2 lg Cloves garlic minced
  • 3/4 c Diced celery
  • 1/2 c Diced carrots
  • 1 ts Dried thyme
  • 2 ts Paprika
  • 1/2 ts Salt
  • pn Cayenne pepper
  • 1 Bay leaf
  • 1 Red bell pepper *
  • 1 Green bell pepper *
  • 1 c Cooked blackeyed peas
  • 1 cn Plum tomatoes 28 oz.,
  • -chopped
  • 3 1/4 c Defatted vegetable broth
  • 2 md Zucchini 1/2" dice
  • 1 1/2 c Uncooked long-grain
  • -white rice
  • 2 tb Chopped parsley

 Directions

* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and cook over lowheat to
wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook,
stirring, 1 minute longer.

Mix in the spices and herbs. Add the bell peppers, black-eyed peas,
tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to
medium-low and cook, partially covered, for 10 min. for flavors to blend.
Adjust seasonings.

One-half hour before serving, add zucchini and bring mixture to a boil.
Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in
the parsley and serve immediately.

Notes: After adding the rice, cook this dish no longer than the 20 min.
called for. Be sure to add the exact amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes.



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