Vegetable jambalaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Canola oil |
| 1 | cup | Diced onion (1/2\") |
| 2 | larges | Garlic cloves, minced |
| ¾ | cup | Diced celery (1/2\") |
| ½ | cup | Diced carrots (1/4\") |
| 1 | teaspoon | Dried thyme |
| 2 | teaspoons | Paprika |
| ½ | teaspoon | Salt |
| pinch | Cayenne pepper | |
| 1 | Bay leaf | |
| 1 | Red bell pepper, cored, seeded and cut into 1/2\" dice | |
| 1 | Green bell pepper, cored, seeded and cut into 1/2\" dice | |
| 1 | cup | Cooked black-eyes peas |
| 1 | can | Plum tomatoes, chopped, with their juices (28 oz) |
| 3¼ | cup | Defatted vegetable broth |
| 2 | mediums | Zucchini, cut into 1/2\" dice |
| 1½ | cup | Uncooked long-grain white rice |
| 2 | tablespoons | Chopped flat-leaf parsley |
Directions
After adding the rice, cook this dish no longer than the 20 minutes called for. Jambalaya is one of my favorites, and I like it nice and moist. I've tested this recipe a few times, so be sure to add the exact amount of broth called for. - Sheila Lukins 1. Heat oil in a large, heavy pot. Add the onion and cook over low heat to wilt for 10 minutes, stirring. Add the garlic, celery and carrots. Cook, stirring, 1 minute longer.
2. 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 minutes for flavors to blend. Adjust seasonings.
3. ½ hour before serving, add the zucchini and bring the mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 minutes. Stir in the parsley and serve immediately.
Per serving: 269 calories, 9 grams fat, 1 milligram cholesterol.
NOTE: For a delicious jambalaya jamboree, why not fry up some catfish or crab cakes? Add a big bowl of fresh cole slaw, slice some ripe red tomatoes, and be sure to chill the ale.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95