RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1330
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| Recipe Name: |
Vegetable Jambalaya |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.65
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon tabasco
0.5 Teaspoon pepper, cayenne
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Directions:
In a large casserole or Dutch oven, warm the butter over medium-high heat until melted. Add the onions, garlic, bell peppers, and celery and sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes.
Add the stock, tomatoes, bay leaves, Tabasco, paprika, thyme, oregano, cayenne, salt and pepper and break up the tomatoes with the back of your spoon. Bring the mixture to a boil, stirring frequently. Partially cover the pan, reduce the heat to medium-low and simmer for 5 minutes.
Stir in the rice and peanuts, and simmer, partially covered for 10 minutes.
Stir in the scallions and okra, and simmer, partially covered, until the rice is tender, about 10 minutes.
Remove and discard the bay leaves. Serve hot. |
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| Nutrition per Serving: |
| Calories: |
803 |
Total Carbs: |
77.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
43.9 |
Protein: |
24.82 |
| Fiber: |
10.57 |
Sodium: |
493.74 |
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