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Vegetable Jambalaya
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
For vegetable stock:
1 onion, unpeeled
2 cloves garlic, peeled and bruised
2 ribs celery
2 carrots
2 tomatoes, quartered
4 whole cloves, studded into onion
8 sprigs parsley
2 sprigs dill
1 bay leaf
8 black peppercorns
1 teaspoon salt
10 cups water
For Jambalaya:
3 Tablespoons vegetable oil
1 cup diced onion
2 garlic cloves, minced
3/4 cup diced celery
1/2 cup diced carrots
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried thyme
2 teaspoons paprika
1/2 teaspoon salt
Pinch of cayenne pepper
1 bay leaf
2 green bell peppers, stemmed, seeded and diced
2 red bell peppers, stemmed, seeded and diced
1 cup canned black eyed peas
1 28 ounce can tomatoes, diced with juice
3-1/2 cups vegetable broth
2 zucchini, diced
1-1/4 cups white rice
1/4 cup parsley, chopped |
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Directions
For vegetable broth:
Combine all ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer for 1 hour. Strain off solids.
For Jambalaya:
Heat oil in a large, heavy sauce pan over medium heat. When hot, add onions and cook until translucent. Add garlic, celery, carrots and jalapeno. Cook for 1 more minute. Add thyme, paprika, salt, cayenne and bay leaf; stir. Add all bell peppers, black eyed peas, tomatoes and broth. Bring to a boil, reduce heat to low and cook, partially covered for 10 minutes. Adjust seasonings. Remove and discard bay leaf. Add zucchini and bring sauce again to a boil. Add rice, cover and reduce heat to low. Cook for 20 minutes. Add parsley, adjust seasonings and serve. |
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