Creole Vegetable Jambalaya
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.
Ingredients
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3 tablespoons vegetable oil
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1 large onion, sliced
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4 medium-size carrots, cut into 1/2-inch pieces
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1 medium-size sweet green pepper, cored, seeded, cut into 1-inch pieces
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1 medium-size sweet red pepper, cored, seeded, cut into 1-inch pieces
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1 medium-size 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
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Shrimp:
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1-1/4 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.
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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