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| Vegetable Jambalaya Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
3 tablespoon canola oil
1 cup diced onion
2 large cloves garlic minced
3/4 cup diced celery
1/2 cup diced carrots
1 teaspoon dried thyme
2 teaspoon paprika
1/2 teaspoon salt
1 pinch 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 tablespoon chopped parsley
Cooking 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
stews
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