Louisiana Creole Vegetable Jambalaya Recipes

JAMBALAYA

Steps:

• Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
• Add sausage and chicken and cook for about 10 minutes.
• Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.

CREOLE JAMBALAYA

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

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.

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.

LOUISIANA JAMBALAYA

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.