Vegetable Jambalaya Recipe

Vegetable Jambalaya Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
3 tbsp: Canola oil,
1 cup: Diced onion,
2 large: Cloves garlic minced,
3/4 cup: Diced celery,
1/2 cup: Diced carrots,
1 tsp: Dried thyme,
2 tsp: Paprika,
1/2 tsp: Salt,
pn Cayenne pepper,
1: Bay leaf,
1: Red bell pepper *,
1: Green bell pepper *,
1 cup: Cooked blackeyed peas,
1 can: Plum tomatoes 28 oz., chopped
3 1/4 cup: Defatted vegetable broth,
2 medium: Zucchini 1/2" dice,
1 1/2 cup: Uncooked long-grain white rice,
2 tbsp: Chopped parsley,

Directions:

* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and cook over lowheat
to wilt for 10 min, stirring. Add the garlic, celery, and carrots.
Cook, stirring, 1 minute longer.

Mix in the spices and herbs. Add the bell peppers, black-eyed peas,
tomatoes with juices, and vegetable broth. Bring to a boil. Reduce
heat to medium-low and cook, partially covered, for 10 min. for
flavors to blend. Adjust seasonings.

One-half hour before serving, add zucchini and bring mixture to a
boil. Stir in the rice, cover, reduce heat to low and cook for 20
min. Stir in the parsley and serve immediately.

Notes: After adding the rice, cook this dish no longer than the 20
min. called for. Be sure to add the exact amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab
cakes.

Recipe By: The New York Times Submitted By RHOMMEL
On THU, 9 NOV 1995 170615 ~0500


Source from luhu.jp