Seafood Vegetable Jambalaya Recipes

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VEGETABLE JAMBALAYA



Vegetable Jambalaya image

Here's classic Creole cooking, vegetarian style. Ooo-eee!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 garlic cloves, finely chopped
1 cup uncooked regular long-grain rice
1 can (14 ounces) vegetable broth
1 cup frozen whole kernel corn
2 tablespoons Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
  • Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 420, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 900 mg

VEGETARIAN JAMBALAYA



Vegetarian Jambalaya image

True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat.

Provided by An_Net

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
400 g diced tomatoes, undrained
250 g tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed
1 cup uncooked long grain rice
440 g butter beans, rinsed and drained
440 g red beans, rinsed and drained

Steps:

  • In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
  • Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
  • Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
  • Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

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