Best 3 Vegetable Jambalaya Recipes
Welcome to the realm of flavors, where vegetables take center stage in a culinary masterpiece known as "vegetable jambalaya." This vibrant dish, deeply rooted in the heart of Louisiana, is a harmonious blend of textures, colors, and aromas that will tantalize your taste buds and transport you to the vibrant streets of New Orleans. As we embark on this culinary journey, let's explore the secrets behind creating the perfect vegetable jambalaya, a symphony of flavors that celebrates the bounty of nature's harvest.
Let's cook with our recipes!
VEGETABLE JAMBALAYA
Here's classic Creole cooking, vegetarian style. Ooo-eee!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
- Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 420, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 900 mg
VEGETABLE JAMBALAYA
Steps:
- Heat 1/2 cup of water in large saucepan over medium heat. Add onion, celery, red pepper, and garlic. Cover and cook, stirring a few times for about 10 minutes. Stir in the crushed tomatoes, mixed vegetables, mustard greens, kombu, thyme, marjoram, and the rest of the water. Cover and simmer on low heat for about 30 minutes. Add the beans and mushrooms and cook for about 10 more minutes. The mixed vegetables that I use are by Simplot and contain green beans, corn, carrots, and edamame. The mustard greens are by Picsweet and contain very little sodium.
VEGETABLE JAMBALAYA
Here's classic Creole cooking, vegetarian style. Ooo-eee!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
- Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 420, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 900 mg
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful broth, and aromatic spices will make all the difference in your jambalaya.
- Don't overcrowd the pot: If you add too many ingredients at once, the vegetables will steam instead of sautéing, and the jambalaya will be mushy.
- Cook the vegetables in stages: This will ensure that they are all cooked evenly and retain their vibrant colors.
- Use a flavorful broth: Chicken, vegetable, or seafood broth will all work well. If you use water, be sure to season it well.
- Add the rice last: This will prevent it from becoming overcooked and mushy.
- Let the jambalaya rest before serving: This will allow the flavors to meld and develop.
Conclusion:
Vegetable jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it can also be made ahead of time and reheated. Whether you are serving it as a main course or a side dish, vegetable jambalaya is sure to please everyone at the table.
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