Creole vegetable jambalaya

Yield: 4 servings

Measure 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

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

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