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Vegetable Jambalaya

Here’s classic Creole cooking, vegetarian style. Ooo-eee!

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( 31 Ratings)

31 Ratings

5 Stars 39%

4 Stars 35%

3 Stars 10%

2 Stars 10%

1 Stars

Member Reviews ( 14 )

3d154559-a8c8-407a-90c8-307a980ed4f5

Prep Time 10 min
Total Time 45 min
Servings 4

Ingredients

1: tablespoon vegetable oil

1: large onion, coarsely chopped (1 cup)

1: medium green bell pepper, coarsely chopped (1 cup)

2: garlic cloves, finely chopped

1: cup uncooked regular long-grain rice

1: can (14 ounces) vegetable broth

1: cup frozen whole kernel corn

2: tablespoons Worcestershire sauce

1/8: teaspoon ground red pepper (cayenne)

1: can (15 to 16 ounces) black-eyed peas, rinsed and drained

1: can (14 1/2 ounces) stewed tomatoes, undrained

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Directions

1 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.
2 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
3 Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

EXPERT TIPS

Expert Tips

Fire up your jambalaya! Sprinkle it with red pepper sauce just before serving.

Where’s the ham? Add 1/2 cup diced fully cooked turkey ham with the remaining ingredients in step 3, and continue as directed.

Serve this hearty main dish with corn muffins and sliced fresh fruit.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 900 mg; 900 %;
Total Carbohydrate: 89 g; 89 %
(Dietary Fiber 11 g 11 % ),
Protein: 16 g; 16 %

% Daily Value*:

Vitamin A: 16%;
Vitamin C: 38%;
Calcium: 10%;
Iron: 34%;

Exchanges:

5 Starch; 2 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 3/21/2011 5:47:14 PM REPORT ABUSE mokmok said:

Rating:

Good use for leftover rice. I had about 1 -1/2 cups of a mixture of leftover brown jasmine and wild rice. Skip the vegetable broth. Added celery. Seasoned with red pepper flakes and Emeril's essence instead of ground cayenne and worcestershire. It was plenty spicy and flavorful. I will try lima beans next time. My non-vegetarian husband who considers meatless meals an affront, absolutely loved this dish. I enjoyed the variety of textures, especially with the celery added.

This reply was: Helpful Inspiring

Posted 1/1/2011 1:10:02 PM REPORT ABUSE decar48 said:

Rating:

at best a 3. not spicy at all which is what I think of when I think jambalaya and NO! However I added another 1/4 tsp of cayenne and then about 7 shakes of Tabasco Sauce and it was good.

This reply was: Helpful Inspiring