Jammin Vegetable Jambalaya Recipes

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.

VEGAN JAMBALAYA

Steps:

• Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
• Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

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.

VEG JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer. , Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.

JIMMY BUFFETT'S JAMMIN' JAMBALAYA - MARGARITAVILLE ORLANDO RECIPE - (4.1/5)

Steps:

• JAMBALAYA: Heat sauté pan then add blended oil and vegetables. Add shrimp and sauté until shrimp are cooked halfway (shrimp should no longer be translucent). Add chicken stock and sauté for an additional 30 seconds. Add jambalaya base and bring to a simmer. Add heated cooked rice and bring to an internal temperature of 165° Fahrenheit. Mound jambalaya in the center of your bowl. Sprinkle with chives. JAMBALAYA BASE: Sauté smoked and Andouille sausage in olive oil until heated. Remove sausages while leaving oil behind. Add onions, celery, and green peppers to tilt skillet and sauté until tender. Add garlic, chicken base, and vegetable base. Cook for 2 minutes. Stir in all dry spices. Add flour to thicken. Whisk in water slowly, making a smooth mixture. Add all remaining ingredients. Bring to a boil and simmer 20 minutes. Temperature must reach 165° Fahrenheit.

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.

VEGETARIAN JAMBALAYA

Steps:

• In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.