Creole Vegetable Jambalaya Recipe

Name: Creole Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 3 cups small diced onions; 2 tablespoons minced shallots; 1 cups 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

Servings: persons

1/2 cup vegetable oil
3 cups small diced onions
2 tablespoons minced shallots
1 cups 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

1
Heat the oil in a large heavy pot over medium heat.
2
Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes.
3
Add the tomatoes.
4
Season with salt and cayenne.
5
Add the bay leaves.
6
Add the rice and stir for 2-3 minutes.
7
Add the water, stir and cover.
8
Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
9
Do not stir during this cooking time.
10
Remove from heat and let stand for 2-3 minutes.
11
Add the green onions and mix.

947

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup vegetable oil, 3 cups small diced onions, 2 tablespoons minced shallots, 1 cups small diced bell peppers, and more.

Yes, Creole Vegetable Jambalaya falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Vegetable Jambalaya

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