• 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


* 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?