Zesty Louisiana Creole Vegetable Jambalaya
Savor the vibrant flavors of the South with this Zesty Louisiana Creole Vegetable Jambalaya! This hearty dish combines an array of fresh vegetables, fragrant spices, and tender rice, all cooked to perfection in a rich tomato and broth base. Perfect for family gatherings or a cozy dinner, this Creole classic showcases the garden's bounty while delivering comforting yet exciting flavors. Gather your loved ones around the table, and enjoy a dish that embodies the spirit and warmth of Louisiana cooking.
N/A
Servings
280
Calories
18
Ingredients
Ingredients
vegetable oil
3 tablespoons (None)
onion
1 cup (diced)
garlic
2 cloves (minced)
celery
3/4 cup (diced)
carrot
1/2 cup (diced)
thyme
1 teaspoon (dried)
paprika
2 teaspoons (None)
salt
1/2 teaspoon (None)
bay leaf
1 (None)
green pepper
2 (seeded and diced)
red pepper
2 (seeded and diced)
black-eyed peas
1 cup (cooked)
plum tomatoes
1 (28 ounce) can (chopped with juice)
vegetable broth
3 1/2 cups (None)
zucchini
2 (diced)
long grain white rice
1 1/4 cups (None)
parsley
1/4 cup (chopped)
cayenne pepper
1 pinch (None)
Instructions
1
In a large heavy pot, heat the vegetable oil over low heat. Add the diced onions and cook, stirring frequently, until the onions are soft and translucent (about 10 minutes).
2
Stir in the minced garlic, diced celery, and diced carrots, cooking for an additional minute until fragrant.
3
Add in the dried thyme, paprika, salt, cayenne pepper, and bay leaf, mixing well to incorporate the spices into the vegetables.
4
Introduce the diced green and red bell peppers, cooked black-eyed peas, chopped plum tomatoes (with their juice), and vegetable broth to the pot. Stir to combine everything evenly.
5
Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot partially. Let it simmer for 10 minutes to allow the flavors to meld beautifully.
6
After simmering, taste and adjust the seasonings as needed, then remove and discard the bay leaf.
7
Add the diced zucchini and bring the mixture back to a boil. Once boiling, stir in the long-grain white rice, ensuring it is evenly distributed. Cover the pot tightly and reduce the heat to low.
8
Allow the jambalaya to cook for 20 minutes, or until the rice is tender and has absorbed the liquid.
9
Once cooked, taste again to adjust any seasonings, and then stir in the chopped parsley for a fresh finish.
10
Serve the jambalaya hot, garnished with extra parsley if desired.
Nutrition Information
5.5g
Fat
45g
Carbs
6g
Protein
9.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Louisiana Creole Vegetable Jambalaya?
It is a hearty Southern dish combining fresh vegetables, fragrant spices, and tender rice in a rich tomato and broth base.
Is this jambalaya recipe vegetarian?
Yes, it is a vegetarian dish that uses vegetable broth and a variety of garden vegetables.
How many calories are in a serving of this jambalaya?
Each serving contains 280 calories.
How much fat is in this recipe?
This recipe contains 5.5g of fat per serving.
What is the carbohydrate content of this dish?
There are 45g of carbohydrates per serving.
How much protein does this vegetable jambalaya provide?
This dish provides 6g of protein per serving.
Is this recipe high in fiber?
Yes, it contains 9.3g of fiber per serving.
What type of rice should I use?
The recipe calls for 1 1/4 cups of long-grain white rice.
How long does it take to cook the onions?
The onions should be cooked over low heat for about 10 minutes until soft and translucent.
What vegetables are included in the 'holy trinity' for this recipe?
This recipe uses onion, celery, and bell peppers as the vegetable base.
What kind of tomatoes are used?
Use one 28-ounce can of plum tomatoes, chopped with their juice.
How many zucchinis are needed for this recipe?
The recipe requires 2 diced zucchinis.
Are the black-eyed peas used in this recipe dried or cooked?
You should use 1 cup of already cooked black-eyed peas.
How much vegetable broth is required?
The recipe calls for 3 1/2 cups of vegetable broth.
What spices are used to flavor the jambalaya?
The flavors come from dried thyme, paprika, salt, cayenne pepper, and a bay leaf.
When do I add the garlic, celery, and carrots?
Add them after the onions are soft and cook for one additional minute until fragrant.
How long should the mixture simmer before adding the rice?
The mixture should simmer for 10 minutes to allow the flavors to meld.
When should I remove the bay leaf?
Remove and discard the bay leaf after the initial 10-minute simmer, before adding the zucchini and rice.
How long does the rice take to cook?
The rice takes 20 minutes to cook once the pot is tightly covered and the heat is reduced to low.
What should I do after the rice is finished cooking?
Taste to adjust seasonings and stir in fresh chopped parsley.
Is this jambalaya spicy?
It is described as zesty and contains cayenne pepper and paprika for a spicy kick.
How much vegetable oil is used?
The recipe uses 3 tablespoons of vegetable oil.
What kind of pot is best for cooking jambalaya?
A large heavy pot is recommended for even cooking.
Can I add extra parsley?
Yes, you can garnish the finished dish with extra parsley if desired.
How much paprika is in the recipe?
The recipe calls for 2 teaspoons of paprika.
How many bell peppers are used?
The recipe uses 2 green bell peppers and 2 red bell peppers.
What preparation is needed for the carrots?
The carrots should be diced, resulting in 1/2 cup.
How much garlic is used?
The recipe uses 2 minced cloves of garlic.
Should the rice be stirred while it cooks?
No, stir the rice in once at the start, then cover tightly and let it cook undisturbed for 20 minutes.
What is the serving temperature?
The jambalaya should be served hot.