MARDI GRAS! - Veggie Jambalaya

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* Exported from MasterCook *

 

Veggie Jambalaya

 

Recipe By :

Serving Size : 4 Preparation Time :0:30

Categories : Soups & Stews Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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RICE:

2 cups rice

1/2 teaspoon each - basil -- thyme, & file' powder

1 bay leaf

pinch of cayenne

JAMBALAYA:

1 tablespoon olive oil

1 teaspoon sweet paprika

1 cup okra -- chopped

1 large sweet onion -- chopped

1 red bell pepper -- seeded & chopped

1 jalapeno peppers -- seeded & finely chopped

2 cloves garlic -- minced

2 stalks celery -- chopped

2 carrots -- chopped

1 cup frozen corn

1 cup bloody mary mix or spicy tomato juice

2 cans black or kidney beans -- drained & rinsed

1 can diced tomatoes -- drain & reserve liquid

1 teaspoon dry basil

1 teaspoon dry thyme

1 teaspoon file' powder

2 bay leaves

pinch of cayenne

 

Cook rice as usual, but add spices to water.

 

While the rice is cooking, heat a large, deep skillet & add olive oil & paprika.

To the skillet, add okra, onion, bell & jalapeno peppers, garlic, celery, &

carrots. Saute' until just done.

 

Add mix or juice, beans, tomatoes, basil, thyme file', bay leaves, & cayenne.

Heat until simmering, adjust seasonings, & add reserved liquid if you want it

thinner.

 

Serve over warm rice with a good crusty sourdough.

 

This will stand up to good hearty beers or red wines, My call would be a French

Rhone, Calif. Zinfandel, or an Australian Shiraz.

 

Preparation time: 20-30 minutes.

 

Source:

" Captain Rick <rweis "

S(Formatted by):

" Nancy Braswell, Mar-01-2001 "

 

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Per Serving (excluding unknown items): 463 Calories; 5g Fat (9.1% calories from

fat); 10g Protein; 96g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 44mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

 

Suggested Wine: French Rhone, Calif. Zinfandel, or an Australian Shiraz.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0