Vegetable Jambalaya Recipe

Name: Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 cup onions diced; 2 large garlic cloves minced; 3/4 cup celery diced; 1/2 cup carrots diced; 1 teaspoon thyme dried; 2 teaspoons paprika; 1/2 teaspoon salt; 1 pinch cayenne pepper; 1 each bay leaves; 1 each sweet red bell peppers seeded and chopped; 1 each green bell peppers seeded, chopped; 1 cup black-eyed peas cooked; 28 ounces italian plum (roma) tomatoes chopped; 3 1/4 cups vegetable stock defatted; 2 medium zucchini 1/2 inch dices; 1 1/2 cups long grain rice white, uncooked; 2 tablespoons parsley leaves chopped

Servings: persons

3 tablespoons canola oil
1 cup onions diced
2 large garlic cloves minced
3/4 cup celery diced
1/2 cup carrots diced
1 teaspoon thyme dried
2 teaspoons paprika
1/2 teaspoon salt
1 pinch cayenne pepper
1 each bay leaves
1 each sweet red bell peppers seeded and chopped
1 each green bell peppers seeded, chopped
1 cup black-eyed peas cooked
28 ounces italian plum (roma) tomatoes chopped
3 1/4 cups vegetable stock defatted
2 medium zucchini 1/2 inch dices
1 1/2 cups long grain rice white, uncooked
2 tablespoons parsley leaves chopped

1
Heat oil in a large, heavy pot.
2
Add the onion and cook over lowheat to wilt for 10 minutes, stirring.
3
Add the garlic, celery, and carrots.
4
Cook, stirring, 1 minute longer.
5
Mix in the spices and herbs.
6
Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth.
7
Bring to a boil.
8
Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend.
9
Adjust seasonings.
10
One-half hour before serving, add zucchini and bring mixture to a boil.
11
Stir in the rice, cover, reduce heat to low and cook for 20 minutes.
12
Stir in the parsley and serve immediately.
13
Notes: After adding the rice, cook this dish no longer than the 20 minutes.

604

kcal

Calories

Fat

107

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 canola oil, 1 cup onions diced, 2 large garlic cloves minced, 3/4 cup celery diced, and more.

Yes, 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.

Vegetable Jambalaya

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