Recipe by morgainegeiser
This tastes as good the second day as the first.
Top Review by rosie316
I made this for hubby and I. Personally, I like meat in mine, but for a vegan dish, this tasted delightful. I loved the added zucchini & carrot (never tried that before in jambalaya). I halved the recipe since it was only the two of us. I didn't have the whole amount of the tomatoes to make half a batch, but that's okay because I don't care for them much, (I picked around the few chunks in there anyway). Thank you for posting this recipe. (Made for ZWT9-Cajun Holy Trinity challenge)
- 3 tablespoons vegetable oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 3⁄4 cup celery, diced
- 1⁄2 cup carrot, diced
- 1 teaspoon thyme, dried
- 2 teaspoons paprika
- 1⁄2 teaspoon salt
- 1 bay leaf
- 2 green peppers, seeded and diced
- 2 red peppers, seeded and diced
- 1 cup black-eyed peas, cooked
- 1 (28 ounce) can plum tomatoes, chopped with juice
- 3 1⁄2 cups vegetable broth
- 2 zucchini, diced
- 1 1⁄4 cups long grain white rice
- 1⁄4 cup parsley, chopped
- 1 pinch cayenne pepper
Directions See How It's Made
- Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
- Mix in the thyme, paprika, salt, cayenne, and bay leaf.
- Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
- Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
- Adjust the seasonings. Remove and discard the bay leaf.
- Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
- Adjust the seasonings, stir in the parsley, and serve immediately.