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Louisiana Creole Vegetable Jambalaya

  • 55minutes
  • 308calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 44 1/37 ml vegetable oil

  2. 236 1/29 ml onion , diced

  3. 2 garlic cloves , minced

  4. 177.44 ml celery , diced

  5. 118 1/59 ml carrot , diced

  6. 4.92 ml thyme , dried

  7. 9.85 ml paprika

  8. 2.46 ml salt

  9. 1 bay leaf

  10. 2 green peppers , seeded and diced

  11. 2 red peppers, seeded and diced

  12. 236 1/29 ml black-eyed peas , cooked

  13. 793.78 g can plum tomatoes , chopped with juice

  14. 828.06 ml vegetable broth

  15. 2 zucchini , diced

  16. 295.73 ml long grain white rice

  17. 59.14 ml parsley , chopped

  18. 1/4 ml cayenne pepper

Instructions Jump to Ingredients ↑

  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.

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