Creole Vegetable Jambalaya
Recipe from Family Circle

For traditional jambalaya, shrimp and sausage are stirred into the vegetables and rice, not served on the side. Carrots, cauliflower, and squash are a delicious addition to this Cajun recipe.



by 3  people


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Ingredients
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    3   tablespoons 
    vegetable oil
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    1   
    large onion, sliced
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    4   
    medium carrots, cut into 1/2-inch pieces
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    1   
    medium sweet green pepper, cored, seeded, cut into 1-inch pieces
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    1   
    medium sweet red pepper, cored, seeded, cut into 1-inch pieces
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    1   
    medium head cauliflower, separated into flowerets (cut large flowerets in half)
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    2   
    cloves garlic, finely chopped
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    3   cans 
    (14.5 ounces each) stewed tomatoes
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    3   tablespoons 
    tomato paste
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    1   can 
    (14.75 ounces) vegetable broth
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    1   tablespoon 
    creole seasoning
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    1/2  teaspoon 
    salt
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    1   
    yellow summer squash, halved lengthwise, sliced crosswise into 1/4-inch-thick half moons
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    1/2  pound 
    chorizo, chopped
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    2   tablespoons 
    olive oil
Shrimp:
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    1 1/4  pounds 
    large shrimp (31 to 35 per pound), shelled and deveined
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    black pepper

Directions
1.
Heat vegetable oil in large pot. Add onion and carrots; cook 7 minutes, stirring occasionally. Add sweet peppers and cauliflower; cook 8 minutes, stirring occasionally. Add garlic, tomatoes, tomato paste, vegetable broth, creole seasoning and salt. Bring to boiling. Reduce heat to medium-low; cover and simmer until vegetables are almost fork-tender, about 18 minutes.
2.
Add squash; cook until squash is cooked through but still retains its shape, about 5 minutes.
3.
Cook chorizo in skillet over high heat until browned, 5 minutes. Remove to paper toweling.
Shrimp:

1.
Heat olive oil in large skillet over high heat. Season shrimp with the salt and pepper. Add shrimp to skillet; saute until cooked through, pink and curled, 2 to 3 minutes each side. Remove shrimp from skillet; keep shrimp warm.
2.
To serve, spoon cooked rice into large bowl. Spoon vegetable jambalaya over rice. Arrange cooked shrimp around edge. Serve browned chorizo in a bowl on the side as an optional garnish.
Nutrition information
Per Serving: cal. (kcal) 531, Fat, total (g) 22, chol. (mg) 109, sat. fat (g) 5, carb. (g) 62, fiber (g) 9, pro. (g) 25, sodium (mg) 1681, Percent Daily Values are based on a 2,000 calorie diet
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