Creole Vegetable Jambalaya Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Vegetable oil,
3 cup: Small diced onions,
2 tbsp: Minced shallots,
1 cup: Small diced bell peppers,
2 cup: Small diced eggplant,
2 cup: Small diced yellow squash,
1 tbsp: Minced garlic,
3 cup: Chopped tomatoes,
3 tsp: Salt,
2 tsp: Cayenne,
3: Bay leaves,
3 cup: Long-grain rice,
6 cup: Water,
1 cup: Chopped green onions,
Directions:
Heat the oil in a large heavy pot over medium heat. Add the onions,
shallots, bell peppers, eggplant, squash, and garlic and saute until
tender about 3-5 minutes. Add the tomatoes. Season with salt and
cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes.
Add the water, stir and cover. Cook for 30-35 minutes, or until the
rice is tender and the liquid has been absorbed. Do not stir during
this cooking time. Remove from heat and let stand for 2-3 minutes.
Add the green onions and mix.
Yield: 8 to 10 servings
ESSENCE OF EMERIL SHOW#EE2272
Source from luhu.jp
shallots, bell peppers, eggplant, squash, and garlic and saute until
tender about 3-5 minutes. Add the tomatoes. Season with salt and
cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes.
Add the water, stir and cover. Cook for 30-35 minutes, or until the
rice is tender and the liquid has been absorbed. Do not stir during
this cooking time. Remove from heat and let stand for 2-3 minutes.
Add the green onions and mix.
Yield: 8 to 10 servings
ESSENCE OF EMERIL SHOW#EE2272
Source from luhu.jp
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