Thursday, November 22, 2007

Creole Vegetable Jambalaya

Although I'm not a vegetarian, this is a great vegan recipe that I enjoyed. Usually jambalaya is done with some sort of chicken or seafood such as shrimps, but you don't miss it in this recipe at all. I was watching the food network, and here was Emeril cooking this mouthwatering recipe. When it comes to jambalaya Emeril is the guy:) I had to get the recipe and try it out right away.

This recipe is delicious and healthy. To me it's rice with a kick. A wonderful comfort food. I didn't change anything with this recipe. Served it with butter lettuce topped with tomatoes and it was a hit.

The original recipe is for 8 to 10 servings, so I did tone it down by half, and that worked just fine.



1/2 cup vegetable oil
3 cups small diced onions
2 tablespoons minced shallots
1 cups small diced bell peppers
2 cups small diced eggplant
2 cups small diced yellow squash
1 tablespoon minced garlic
3 cups chopped tomatoes
3 teaspoons salt
2 teaspoons cayenne
3 bay leaves
3 cups long grain rice
6 cups water
1 cup chopped green onions

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 to 5 minutes.

Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2 to 3 minutes. Add the water, stir and cover. Cook for 30 to 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

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