Best Vegetable Jambalaya Recipes

LOUISIANA CREOLE VEGETABLE JAMBALAYA

Steps:

• Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
• Mix in the thyme, paprika, salt, cayenne, and bay leaf.
• Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
• Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
• Adjust the seasonings. Remove and discard the bay leaf.
• Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
• Adjust the seasonings, stir in the parsley, and serve immediately.

VEGETABLE JAMBALAYA

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
• Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

JAMMIN' VEGETABLE JAMBALAYA

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
• Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
• Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
• Serve over hot rice.

VEGETABLE JAMBALAYA

Steps:

• Heat 1/2 cup of water in large saucepan over medium heat. Add onion, celery, red pepper, and garlic. Cover and cook, stirring a few times for about 10 minutes. Stir in the crushed tomatoes, mixed vegetables, mustard greens, kombu, thyme, marjoram, and the rest of the water. Cover and simmer on low heat for about 30 minutes. Add the beans and mushrooms and cook for about 10 more minutes. The mixed vegetables that I use are by Simplot and contain green beans, corn, carrots, and edamame. The mustard greens are by Picsweet and contain very little sodium.

SEAFOOD & VEGETABLE JAMBALAYA

Steps:

• In large frying pan saute Shrimp and Garlic in Olive Oil until shrimp turns pink. Stir in remaining ingredients. Bring to a boil and simmer 5 more minutes, stirring occasionally.

VEGETABLE JAMBALAYA

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
• Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.