Recipe re-post: Vegetable Jambalaya

[Guest guest]

Hello again, Chris. Our wonderful cook and

moderator of the group, Susie, has posted this

yummy vegetarian Jambalaya recipe. i found

it in our files; she files all of our tried and true

recipes that are shared on this list.

[thank you, Susie!!!!]

 

 

i hope you will try this one and will enjoy it as

a meat-free alternative to how you used to fix this

dish.

 

 

Vegetable Jambalaya

 

3 T. canola oil

1 cup diced onion

2 large cloves of garlic, minced

3/4 cup diced celery

1/2 cup diced carrots

1 tsp. dried thyme

2 tsp. paprika

1/2 tsp. salt

1/4 tsp. cayenne

1 bay leaf

1 red bell pepper, cored, seeded and diced

1 green bell pepper, cored, seeded and diced

1 cup cooked black-eyed peas

1 can (28 oz.) plum tomatoes, chopped, with their

juices

3 1/4 cup vegetable broth

2 medium zucchini, diced

1 1/2 cups uncooked long grain white rice

2 T. chopped flat leaf parsley

 

Heat oil in a large, heavy pot. Add the onion and

cook over low heat to wilt for 10 minutes, 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 minutes for

flavors to blend. Adjust seasonings.

 

Thirty minutes before serving, add the zucchini and

bring the mixture to a boil. Stir in the rice, cover,

reduce heat to low and cook for 20 minutes. Stir in

the parsley and serve immediately.

 

 

, " Chris "

<ukchriswells>

wrote:

> Hi

> I really like to make a full Jambalaya for myself and sons and it

looks

> so enticing with the trinity of vegetables so bright and

complementing

> the sausage in the first stages. However, I then added chicken

chunks

> and a few prawns (shrimp) and I wish to make a full vegetarian dish

> now.

[Guest guest]

Dear PT

 

Thank you very much. I had not checked the files.

 

We really struggle here in the UK with cups as measures as we usually use

weights or amounts.

 

I will post a similar recipe to compare but it sounds similar to my ingredients.

 

However, it seems instead of aubergines (eggplants) that courgettes (zuchinni)

has been used. I tried that and it went all mushy! Maybe I left it too long.

I will try again.

 

I thank you very much and indeed for your earlier notes about sharing and caring

even for those who still have a partially meat inclusive diet. A warm welcome

from a warm group.

 

Thank you very much.

 

Best regards to all

 

Chris

 

 

 

 

 

 

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