Vegetable Jambalaya
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
canola oil
|
|
| 1 | cup |
onions
diced |
|
| 2 | large |
garlic cloves
minced |
*
|
| ¾ | cup |
celery
diced |
|
| ½ | cup |
carrots
diced |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 1 | each |
green bell peppers
seeded, chopped |
|
| 1 | cup |
black-eyed peas
cooked |
|
| 28 | ounces |
italian plum (roma) tomatoes
chopped |
|
| 3 ¼ | cups |
vegetable stock
defatted |
|
| 2 | medium |
zucchini
1/2 inch dices |
|
| 1 ½ | cups |
long grain rice
white, uncooked |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
canola oil
|
|
| 237 | ml |
onions
diced |
|
| 2 | large |
garlic cloves
minced |
*
|
| 177 | ml |
celery
diced |
|
| 118 | ml |
carrots
diced |
|
| 5 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 1 | each |
green bell peppers
seeded, chopped |
|
| 237 | ml |
black-eyed peas
cooked |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
chopped |
|
| 769 | ml |
vegetable stock
defatted |
|
| 2 | medium |
zucchini
1/2 inch dices |
|
| 355 | ml |
long grain rice
white, uncooked |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Heat oil in a large, heavy pot.
Add the onion and cook over lowheat to wilt for 10 minutes, 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 minutes 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 minutes.
Stir in the parsley and serve immediately.
Notes: After adding the rice, cook this dish no longer than the 20 minutes.
