Recipe re-post: Vegetable Jambalaya - chris and pt

[Guest guest]

thanks for re-posting this pt. this is a good recipe

and i have made it for years.

 

chris, if you want to add some faux meats at the end,

i'm sure that will work out fine (although i have not

tried it). there are all kinds of vegetarian

sausages. quorn (i'm pretty sure that's available in

the uk) would make for a chicken substitute. in this

particular recipe, the zucchini (courgette) is added

at the end, so it doesn't get mushy.

 

let us know if you try it!

 

susie

 

ps....i'm sure there is some kind of website with

conversion charts to figure out how cups, teaspoons,

tablespoon translates to your measurement system.

 

--- ~ PT ~ <patchouli_troll wrote:

 

> 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!!!!]

 

> 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.

 

 

 

 

 

[Guest guest]

Dear Susie

 

Well the best part of the artichoke is said to be the heart and I can see that

your love of cooking is centred there. I am sure your family enjoy wonderful

cuisine.

 

Thank you very much for your comments.

 

I will be trying your recipe very soon. Yes, I have seen quorn and I will try

it. I only ever used the sausages (Spanish Chorizo) to impart a little heat and

taste, (I am not too keen on sausages for what they contain). The whole of the

jambalaya is a unique taste and one which all three of us relish. I will add

the zuchini at the end and try it with quorn.

 

The conversions which you mention are difficult to use because the density of

each ingedient varies. I love cooking with cups as measures and bought a set

today.

 

I will let you know how I get on.

 

I might try making vegetarian sausages (then I can see what goes in them) but

maybe that is a bit adventurous. They sound wonderful though I had never

thought that they existed. Do you have a recipe maybe?

 

Many thanks again

 

Chris

 

 

" artichoke72x " <artichoke72x wrote:

thanks for re-posting this pt. this is a good recipe

and i have made it for years.

 

chris, if you want to add some faux meats at the end,

i'm sure that will work out fine (although i have not

tried it). there are all kinds of vegetarian

sausages. quorn (i'm pretty sure that's available in

the uk) would make for a chicken substitute. in this

particular recipe, the zucchini (courgette) is added

at the end, so it doesn't get mushy.

 

let us know if you try it!

 

susie

 

ps....i'm sure there is some kind of website with

conversion charts to figure out how cups, teaspoons,

tablespoon translates to your measurement system.

 

--- ~ PT ~ <patchouli_troll wrote:

 

> 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!!!!]

 

> 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.

 

 

 

 

 

 

 

 

[Guest guest]

I have made the vegetable jambalaya a number of times and wish to compliment

Susie on it. I served it with a large salad and some whole wheat challa this

past shabbat. Thanks again, Chana

 

Chris Jones <ukchriswells wrote:Dear Susie

 

Well the best part of the artichoke is said to be the heart and I can see that

your love of cooking is centred there. I am sure your family enjoy wonderful

cuisine.

 

Thank you very much for your comments.

 

I will be trying your recipe very soon. Yes, I have seen quorn and I will try

it. I only ever used the sausages (Spanish Chorizo) to impart a little heat and

taste, (I am not too keen on sausages for what they contain). The whole of the

jambalaya is a unique taste and one which all three of us relish. I will add

the zuchini at the end and try it with quorn.

 

The conversions which you mention are difficult to use because the density of

each ingedient varies. I love cooking with cups as measures and bought a set

today.

 

I will let you know how I get on.

 

I might try making vegetarian sausages (then I can see what goes in them) but

maybe that is a bit adventurous. They sound wonderful though I had never

thought that they existed. Do you have a recipe maybe?

 

Many thanks again

 

Chris

 

 

" artichoke72x " <artichoke72x wrote:

thanks for re-posting this pt. this is a good recipe

and i have made it for years.

 

chris, if you want to add some faux meats at the end,

i'm sure that will work out fine (although i have not

tried it). there are all kinds of vegetarian

sausages. quorn (i'm pretty sure that's available in

the uk) would make for a chicken substitute. in this

particular recipe, the zucchini (courgette) is added

at the end, so it doesn't get mushy.

 

let us know if you try it!

 

susie

 

ps....i'm sure there is some kind of website with

conversion charts to figure out how cups, teaspoons,

tablespoon translates to your measurement system.

 

--- ~ PT ~ <patchouli_troll wrote:

 

> 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!!!!]

 

> 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.