Vegetable jambalaya is a dish that is based off the original creole jambalaya recipe. The only major difference is that vegetables are used in replacement of meat or seafood. The dish has a good taste to it and is eaten by health conscious consumers that still want the taste of jambalaya. If given the opportunity try vegetable jambalaya it is a good variation of the Louisiana favorite.
3 T. canola oil
1 Cup diced (1/2 inch) onion
2 large cloves garlic minced
3/4 cup diced (1/2 inch) celery
1/2 cup diced (1/4 inch) carrots
1 tsp. dried thyme
2 tsp. paprika
1/2 tsp. salt
pinch cayenne pepper
1 bay leave
1 red bell pepper, cored, seeded and cut into 1/2 inch dice
1 green pepper, cored, seeded, and cut intp 1/2 inch dice
1 cup cooked black-eyed peas
1 can (28 ounces) tomatoes chopped
3-1/4 cup defatted vegetable broth
2 medium sized zucchini, cut into 1/2 inch dice
1-1/2 cup uncooked long grain white rice
2 T. chopped flat-leaf parsley
1. Heat oil in a large, heavy pot.
2. Add the onion and cook over low heat to wilt for 10 minutes, stirring.
3. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer.
4. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices and vegetable broth. Bring to a boil.
5. Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend. Adjust seasonings.
6. One half hour before serving, add zucchini and bring mixture to a boil.
7. Stir in the rice, cover, reduce heat to low and cook for 20 minutes, no longer.
8. Stir in the parsley and serve immediatley.
Vegetable Jambalaya or Creole Jambalaya?