CREOLE JAMBALAYA
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.
Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
CREOLE-STYLE VEGETARIAN JAMBALAYA
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
Provided by Miss Annie
Categories Stew
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
- Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
- Add the tomatoes.
- Season with salt, Creole seasoning, and additional cayenne, if desired.
- Add the bay leaves.
- Add the rice and stir for 2 to 3 minutes.
- Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
- Deglaze with some of the vegetable stock, stir and combine thoroughly.
- Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
- Add the vegetable stock/tomato mixture to vegetables, stir and cover.
- Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
- Do not stir the jambalaya while it's cooking.
- Remove from heat and let stand for 2-3 minutes.
- Add the green onions and mix thoroughly.
- Garnish with some fresh long chives, and serve with a salad and good beer.
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