Jambalaya

[Guest guest]

* Exported from MasterCook *

 

Vegetarian Jambalaya

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : " Post "

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pkg Zatarain's Jambalaya Mix

2 1/2 cups water or vegetable stock

1 medium carrot -- sliced

1 rib celery -- diced

1 small green pepper -- diced

1 1/2 cups fresh broccoli -- cut into bite sz pcs

1 1/2 cups fresh zucchini

1 1/2 cups fresh cauliflower -- cut into bite sz pcs

1 medium tomato -- diced

1 small onion

1 tablespoon oil

 

Bring 2 1/2 cups of water to boil. Add Zatarain's Jambalaya Mix, oil, carrots,

celery and peppers. Cover and cook for 5 minutes. Add onion, tomato and

cauliflower. Cook for 10 minutes. Add zucchini and broccoli.

 

Cook for 10 minutes or until most of the water is absorbed. Remove from heat

and let stand 5 minutes, covered.

 

Note: Your favorite vegetables may be substituted in the recipe above. Adjust

time of cooking where necessary.

 

MC-Busted by Karen C. Greenlee

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Vegetarian Jambalaya2

 

Recipe By : Meatless Dishes in Twenty Minutes

Serving Size : 1 Preparation Time :0:00

Categories : " Post "

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 28 oz can Italian plum tomatoes -- (28 ounces) Italian

1 cup vegetable broth

1 cup quick-cooking brown rice

1 teaspoon bottled minced garlic

2 bay leaves

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1 teaspoon hot pepper sauce or to taste

1 large green bell pepper

1 16 oz can black eyed peas -- rinsed & drained

* Chopped parsley or chives for garnish

 

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper

sauce in a large saucepan. Cover and bring to a boil over high heat.

 

When rice is cooking, cut green pepper into 1-inch pieces and stir into stew.

Reduce heat to medium, stir in black-eyed peas, cover and simmer for 10 to 12

minutes, stirring once.

 

Remove and discard bay leaves. Sprinkle with parsley if desired.

 

This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew,

add additional broth.

 

Serving suggestion: Serve with garlic bread.

 

 

MC-Busted by Karen C. Greenlee

 

 

- - - - - - - - - - - - - - - - - -