ON TOUR -- Creole Vegetable Jambalaya

[Guest guest]

* Exported from MasterCook *

 

Creole Vegetable Jambalaya (USA)

 

Recipe By :Linda McCartney On Tour

Serving Size : 4 Preparation Time :1:00

Categories : Linda McCartney On Tour

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons vegetable oil

1 small onion -- chopped

1 clove garlic -- chopped (1 to 2)

3/4 pound vegetarian burger -- crumbled

2 vegetarian sausages -- defrosted and

sliced into rounds

1 medium leek -- sliced thinly

1/2 red bell pepper -- seeded and sliced

1 stalk celery -- sliced

1/4 pound okra -- trimmed, or

zucchini, diced

1 teaspoon dried thyme

1 tablespoon freshly chopped basil

2 teaspoons Cajun Spice Mix

3/4 cup long-grain rice

1 can chopped tomatoes -- (14 ounce)

2 1/2 cups vegetable stock or water

3 cups small brown mushrooms -- halved

sea salt and black pepper to taste

Tabasco to taste

chopped scallions to garnish

 

In a large saucepan, heat the oil and soften the onion and garlic over medium

heat for 5 minutes. Add the burger and sausages, and fry until browned. Then add

the leek, red pepper, celery, and okra or zucchini, and stir until the

vegetables have softened slightly. Add the herbs and Cajun spice mix and stir

well. Then stir in the rice until it is thoroughly incorporated.

 

Add the tomatoes and half of the stock or water, and cook over low heat,

covered, for 10-15 minutes. Stir in the mushrooms and remaining stock, and cook

for a further 5-10 minutes until the rice is tender.

 

Season to taste with salt, pepper, and Tabasco. Serve sprinkled with chopped

scallions.

 

 

 

 

 

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

 

Per serving: 266 Calories (kcal); 11g Total Fat; (36% calories from fat); 4g

Protein; 39g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : Creole cooking followed the path of African peoples to America, where it

developed its own character of well

seasoned ingredients and spicy sauces. Jambalaya is probably the most famous

Creole dish, and cooked this way it is a pleasure to the eye as well as the

palate.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0