Creole Vegetable Jambalaya Recipe

Name: Creole Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, sliced; 4 medium-size carrots, cut into 1/2-inch pieces; 1 medium-size sweet green pepper, cored, seeded, cut into 1-inch pieces; 1 medium-size sweet red pepper, cored, seeded, cut into 1-inch pieces; 1 medium-size head cauliflower, separated into florets (cut large florets in half); 2 cloves garlic, finely chopped; 3 cans (14.5 ounces each) stewed tomatoes; 3 tablespoons tomato paste; 1 can (14.5 ounces) vegetable broth; 1 tablespoon creole seasoning; 1/2 teaspoon salt; 1 yellow summer squash, halved lengthwise, sliced crosswise into 1/4-inch-thick half moons; 1/2 pound chorizo, chopped; 2 tablespoons olive oil; 1 1/4 pounds large shrimp (31 to 35 per pound), shelled and deveined; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

3 tablespoons vegetable oil
1 large onion, sliced
4 medium-size carrots, cut into 1/2-inch pieces
1 medium-size sweet green pepper, cored, seeded, cut into 1-inch pieces
1 medium-size sweet red pepper, cored, seeded, cut into 1-inch pieces
1 medium-size head cauliflower, separated into florets (cut large florets in half)
2 cloves garlic, finely chopped
3 cans (14.5 ounces each) stewed tomatoes
3 tablespoons tomato paste
1 can (14.5 ounces) vegetable broth
1 tablespoon creole seasoning
1/2 teaspoon salt
1 yellow summer squash, halved lengthwise, sliced crosswise into 1/4-inch-thick half moons
1/2 pound chorizo, chopped
2 tablespoons olive oil
1 1/4 pounds large shrimp (31 to 35 per pound), shelled and deveined
1/4 teaspoon salt
1/8 teaspoon black pepper

1
Heat vegetable oil in large pot.
2
Add onion and carrots; cook 7 minutes, stirring occasionally.
3
Add sweet peppers and cauliflower; cook 8 minutes, stirring occasionally.
4
Add garlic, tomatoes, tomato paste, vegetable broth, creole seasoning and salt.
5
Bring to boiling.
6
Reduce heat to medium-low; cover and simmer until vegetables are almost fork-tender, about 18 minutes.
7
Add squash; cook until squash is cooked through but still retains its shape, about 5 minutes.
8
Cook chorizo in skillet over high heat until browned, 5 minutes.
9
Remove to paper toweling.
10
Shrimp: Heat olive oil in large skillet over high heat.
11
Season shrimp with the salt and pepper.
12
Add shrimp to skillet; saute until cooked through, pink and curled, 2 to 3 minutes each side.
13
Remove shrimp from skillet; keep shrimp warm.
14
To serve, spoon cooked rice into large bowl.
15
Spoon vegetable jambalaya over rice.
16
Arrange cooked shrimp around edge.
17
Serve browned chorizo in a bowl on the side for garnish.

443

kcal

Calories

Fat

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 18 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 large onion, sliced, 4 medium-size carrots, cut into 1/2-inch pieces, 1 medium-size sweet green pepper, cored, seeded, cut into 1-inch pieces, and more.

Yes, Creole Vegetable Jambalaya falls under the Seafood 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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