Louisiana Creole Vegetable Jambalaya Recipe

Name: Louisiana Creole Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 cup onion, diced; 2 garlic cloves, minced; 3/4 cup celery, diced; 1/2 cup carrot, diced; 1 teaspoon thyme, dried; 2 teaspoons paprika; 1/2 teaspoon salt; 1 bay leaf; 2 green peppers, seeded and diced; 2 red peppers, seeded and diced; 1 cup black-eyed peas, cooked; 1 (28 ounce) can plum tomatoes, chopped with juice; 3 1/2 cups vegetable broth; 2 zucchini, diced; 1 1/4 cups long grain white rice; 1/4 cup parsley, chopped; 1 pinch cayenne pepper

Servings: persons

3 tablespoons vegetable oil
1 cup onion, diced
2 garlic cloves, minced
3/4 cup celery, diced
1/2 cup carrot, diced
1 teaspoon thyme, dried
2 teaspoons paprika
1/2 teaspoon salt
1 bay leaf
2 green peppers, seeded and diced
2 red peppers, seeded and diced
1 cup black-eyed peas, cooked
1 (28 ounce) can plum tomatoes, chopped with juice
3 1/2 cups vegetable broth
2 zucchini, diced
1 1/4 cups long grain white rice
1/4 cup parsley, chopped
1 pinch cayenne pepper

1
Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
2
Mix in the thyme, paprika, salt, cayenne, and bay leaf.
3
Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
4
Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
5
Adjust the seasonings. Remove and discard the bay leaf.
6
Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
7
Adjust the seasonings, stir in the parsley, and serve immediately.

552

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 cup onion, diced, 2 garlic cloves, minced, 3/4 cup celery, diced, and more.

Yes, Louisiana Creole Vegetable Jambalaya falls under the Soups & Stews 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.

Louisiana Creole Vegetable Jambalaya

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