How to cook Vegetable Jambalaya (cooking recipes)

Hi 

How to cook Vegetable Jambalaya (cooking recipes)

Ingredients : 

2 tbsp vegetable oil

1 medium onion, chopped

1 green bell pepper, chopped

3 stalks celery, chopped

3 cloves garlic, finely chopped

½ small green chili, finely chopped

2 large tomatoes, chopped

2 bay leaves

1 tsp paprika

1 tsp garlic powder

1 tsp cayenne pepper

½ tsp dried thyme

½ tsp dried oregano

1 tsp salt

1 tsp pepper

1 tsp Worcestershire sauce or soy sauce

¾ cup long grain rice

3 cups vegetable broth or chicken stock

additions :

slices of fried sausage

shrimp

leftover meat, tofu, or beans

direction : 

I don’t make jambalaya exactly the way

they do down south, but this vegetableheavy

version is faster and just as

good—a great, throw-everything-inthe-

pot kind of meal. It’s spicy, savory

and deeply satisfying. The leftovers are

great for making burritos or warmed

up with a fried egg on top.

Start with the oil in a large high-sided

saucepan over medium-high heat. Add

the onion, pepper, and celery, then cook

for about 5 minutes, until they become

translucent but not brown.

Add the rest of the ingredients except

for the rice and broth. Let everything

cook for about 1 minute to let some of

the tomato juice release.

Add the rice and slowly pour in the

broth. Reduce the heat to medium and

let the dish cook until the rice absorbs

all the liquid. It should take about 20 to

25 minutes.

If you’re using any of the additions,

throw them in at about the 15-minute

mark to let them warm up.

$3.90 total

$0.65 / s e rving

dinne

to visit : 

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