Creole vegetable jambalaya
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 3 | cups | Small diced onions |
| 2 | tablespoons | Minced shallots |
| 1 | cup | Small diced bell peppers |
| 2 | cups | Small diced eggplant |
| 2 | cups | Small diced yellow squash |
| 1 | tablespoon | Minced garlic |
| 3 | cups | Chopped tomatoes |
| 3 | teaspoons | Salt |
| 2 | teaspoons | Cayenne |
| 3 | Bay leaves | |
| 3 | cups | Long-grain rice |
| 6 | cups | Water |
| 1 | cup | Chopped green onions |
Directions
Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes.
Add the water, stir and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes.
Add the green onions and mix.
Yield: 8 to 10 servings
ESSENCE OF EMERIL SHOW#EE2272