Creolestylevegetarianjambalaya Recipes

CREOLE-STYLE VEGETARIAN JAMBALAYA

Steps:

• Heat the oil in a large heavy pot over medium heat.
• Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
• Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
• Add the tomatoes.
• Season with salt, Creole seasoning, and additional cayenne, if desired.
• Add the bay leaves.
• Add the rice and stir for 2 to 3 minutes.
• Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
• Deglaze with some of the vegetable stock, stir and combine thoroughly.
• Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
• Add the vegetable stock/tomato mixture to vegetables, stir and cover.
• Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
• Do not stir the jambalaya while it's cooking.
• Remove from heat and let stand for 2-3 minutes.
• Add the green onions and mix thoroughly.
• Garnish with some fresh long chives, and serve with a salad and good beer.

VEGETARIAN JAMBALAYA

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
• Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.
• Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.

CREOLE JAMBALAYA STEW

Steps:

• Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
• Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
• Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

VEGETARIAN JAMBALAYA

Steps:

• In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
• Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
• Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
• Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

CREOLE VEGETABLES

Steps:

• In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
• In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.