How many servings does this recipe make?

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

What ingredients do I need for Jambalaya with Zucchini and Summer Squash?

You need 16 ingredients. The key ingredients include: 1 pound Zucchini And Summer Squash, 2 Tablespoons Olive Oil, Divided, 1 whole Yellow Onion (large), 1 whole Red Bell Pepper, and more.

Is Jambalaya with Zucchini and Summer Squash suitable as meat & poultry?

Yes, Jambalaya with Zucchini and Summer Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Jambalaya with Zucchini and Summer Squash?

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

Jambalaya with Zucchini and Summer Squash Recipe

Name: Jambalaya with Zucchini and Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Zucchini And Summer Squash; 2 Tablespoons Olive Oil, Divided; 1 whole Yellow Onion (large); 1 whole Red Bell Pepper; 1 whole Green Bell Pepper; 2 cloves Garlic; 1 pinch Salt and Pepper; 1 teaspoon Paprika, Preferably Spanish Smoked Sweet Paprika; 1/2 teaspoons Dried Oregeno; 1/2 teaspoons Dried Thyme; 1 whole Bay Leaf; 3/4 teaspoons Cayenne Pepper, Or To Taste; 1 Tablespoon Tomato Paste; 2- 1/2 cups Broth (chicken Substitute Recommended); 1 can Diced Tomatoes, 14.5 Oz; 1 cup Long Grain White Rice, Uncooked

Jambalaya with Zucchini and Summer Squash

Eats Now Editorial Team · 314 kcal · Meat & Poultry

1
Heat large Dutch oven over medium heat.
2
Meanwhile dice zucchini and summer squash into half -inch pieces.
3
When dutch oven is warm, after approximately 4 5 minutes, add one tablespoon of olive oil to pan.
4
Tilt to coat bottom of dutch oven before adding zucchini and squash.
5
Season veggies with salt and pepper to taste and saute until just beginning to brown and soften, approximately 5 minutes.
6
Meanwhile dice onion, red and green bell peppers.
7
If making no-chicken broth from bouillon, start water to boil in kettle.
8
Remove zucchini and squash from pan and set aside.
9
Return Dutch oven to heat; when warm, add an additional tablespoon of olive oil to pan.
10
Tilt to coat pan with oil before adding onion and peppers.
11
Saute, stirring occasionally, until begining to soften, approximately 7 10 minutes.
12
While onions and peppers saute, mince garlic.
13
Add garlic, 1/2 teaspoon of salt, large pinch pepper, paprika, oregano, thyme, bay leaf, cayenne pepper, tomato paste, broth and canned tomatoes.
14
Increase heat and bring mixture to boil.
15
After mixture is boiling add white rice; stir to incorporate.
16
Reduce heat to medium low and simmer, covered for 20 minutes until rice is done and most of the liquid is absorbed.
17
Be sure to stir mixture several times while simmering.
18
After rice is cooked and most, but not all of the liquid is absorbed, add reserved squash and zucchini.
19
(*) Stir to incorporate.
20
Remove bay leaf, cover and cook over low heat for an additional 5 minutes.
21
Taste and season with salt and pepper ; serve immediately.
22
Notes: * If you prefer a pescatarian version, substitute 1 pound of peeled, deveined shrimp for the zucchini & squash.
23
Instead of cooking shrimp at the beginning of the process, add it raw after the rice has been in the mix for 20 minutes.
24
Cook shrimp in broth, rice and veg mixture for approximately 5 mins or until pink & cooked through.
25
Dish can be kept in air tight container in refrigerator for up to three days or in freezer for up to six months.
26
Makes 4 entree sized servings, approximately 2 cups each.
27
Serve with Louisiana, Tabasco or another hot pepper sauce and an ice cold beer.
28
Recipe and images copyright Jennifer R. Vickers

Jambalaya with Zucchini and Summer Squash

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