Vegetable Jambalaya
Vegetable Jambalaya is an impressive dinner. Made with 3 tbsp. canola oil, 1 c. diced onion, 2 large cloves garlic, minced, 3/4 c. diced celery and 1/2 c. diced carrot, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Heat oil in a large pot.
Add onion and cook over low heat to wilt (10 minutes).
Add garlic, celery and carrot.
Cook, stirring, 1 minute longer.
Mix in spices and herbs.
Add bell peppers, beans, tomatoes with juice and vegetable broth.
(I used dried vegetable broth or water.)
Bring to a boil.
Reduce heat to medium-low and cook, partially covered, for 10 minutes.
One-half hour before serving, add zucchini and/or other leftover veggies and bring to a boil.
Stir in rice, cover and heat on low heat for 20 minutes only.
Add parsley and serve.
(I added some salsa to taste for an extra zing.)
π· Perfect Pairings
Complete your meal with these
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