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.


Creole Vegetable Jambalaya


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Prep Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
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Ingredients
 
savings in
 
  • 3  tablespoons  vegetable oilOn Sale
  • 1  large  onion, slicedOn Sale
  • 4  medium-size  carrots, cut into 1/2-inch piecesOn Sale
  • 1  medium-size  sweet green pepper, cored, seeded, cut into 1-inch piecesOn Sale
  • 1  medium-size  sweet red pepper, cored, seeded, cut into 1-inch piecesOn Sale
  • 1  medium-size  head cauliflower, separated into flowerets (cut large flowerets in half)On Sale
  • 2  cloves  garlic, finely choppedOn Sale
  • 3  cans  (14.5 ounces each) stewed tomatoesOn Sale
  • 3  tablespoons  tomato pasteOn Sale
  • 1  can  (14.75 ounces) vegetable brothOn Sale
  • 1  tablespoon  creole seasoningOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1    yellow summer squash, halved lengthwise, sliced crosswise into 1/4-inch-thick half moonsOn Sale
  • 1/2  pound  chorizo, choppedOn Sale
  • 2  tablespoons  olive oilOn Sale
  •     Shrimp:On Sale
  • 1-1/4  large  shrimp (31 to 35 per pound), shelled and deveinedOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/8  teaspoon  black pepperOn Sale

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.
4.
Shrimp: 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.
5.
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
Calories 531, Total Fat 22 g, Saturated Fat 5 g, Cholesterol 109 mg, Sodium 1681 mg, Carbohydrate 62 g, Fiber 9 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet
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