Free Recipe Vegetable Jambalaya
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Jambalaya Recipe
3 tb Canola oil
1 c Diced onion
2 lg Cloves garlic minced
3/4 c Diced celery
1/2 c Diced carrots
1 ts Dried thyme
2 ts Paprika
1/2 ts Salt
pn Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
1 cn Plum tomatoes 28 oz.,
-chopped
3-1/4 c Defatted vegetable broth
2 md Zucchini 1/2 dice
1-1/2 c Uncooked long-grain
-white rice
2 tb Chopped parsley
Vegetable Jambalaya Preparation
* seeded and chopped Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, 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 min. 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 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for. Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes. Recipe By: The New York Times Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On THU, 9 NOV 1995 170615 ~0500 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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