Vegetarian Jambalaya

Inspired by my recent move - and the first week of real hot weather down here - I wanted to make something wonderfully Southern for dinner last night. I road-tested the recipe for veggie jambalaya from the latest issue of Bust magazine (Apr/May 06, pg 32). Who knew the Bust ladies could sling such mean Cajun fare? My vegetarian husband pronounced it "a keeper" and my toddler ate quite a bit before mashing it into the carpet, which is a picky 20 month-olds equivilent of a thumbs up!

Vegetarian Jambalaya
1 stick sweet cream butter
2 onions, chopped
1/2-1 tablespoon garlic, minced
1/2 cup celery, chopped
1 bell pepper, diced
16 oz. can whole tomatoes
1/2 cup baby peas
1 cup red beans, cooked
1 small zucchini or squash, diced or sliced
1/2 cup broccoli (optional)
4 cups cooked white rice
dried or fresh herbs: oregeno, thyme, parsley
seasonings: salt, pepper, cayenne

Melt butter in a pot. Add oinions and saute until soft. Add celery, garlic, and bell pepper. Saute 3-5 minutes before adding the can of tomatoes. Season with pinches of oregano, thyme and parsley, salt, pepper, and cayenne to taste. Simmer for a few minutes before adding baby peas, red beans, zucchini (and broccoli, optional). Simmer 3-5 minutes before adding rice.

Pour into baking dish and bake at 350 degrees for 30 minutes. Serve with biscuits or fresh sourdough bread and some ice-cold beer. Will feed a couple vegetarians, with leftovers.

Posted by rebecca on April 02, 2006 | TrackBack
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