Aric Ross's Note:
This all vegetable version of Louisiana's dazzling, famous Creole rice dish captures the color and excitement of the New Orleans great, annual Mardi Gras festival.
My Private Note
Units: US | Metric
- 3 tablespoons sunflower oil or 3 tablespoons olive oil
- 2 stalks celery, thinly sliced
- 1 green pepper, diced
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 large bay leaf
- 2 sprigs fresh thyme
- 4 1/2 cups vegetable stock
- 1/4 lb fresh okra
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup baby corn
- 1/4 lb peeled squash or 1/4 lb pumpkin
- 1 1/2 cups arborio rice
- salt and pepper
- 1 pinch cayenne pepper
- 1 (15 ounce) can red kidney beans, washed and drained
- 2 tablespoons chopped fresh parsley
- 1Heat a large, heavy-bottomed pan over medium heat.
- 2Add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
- 3Add the bay leaf and thyme and cook for 2 minutes longer.
- 4Add the stock, stir well, and bring to a boil.
- 5Meanwhile, trim off the tops of the okra stems.
- 6Add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
- 7Then stir in the rice.
- 8Season with salt, pepper and cayenne to taste.
- 9Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
- 10Stir in the beans and parsley, and cook for 5 minutes more.
- 11When the rice is done, check the seasoning.
- 12Serve hot.
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Nutritional Facts for Mardi Gras Jambalaya
Serving Size: 1 (347 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 578.0
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 240.6 mg
- Total Carbohydrate 103.2 g
- Dietary Fiber 14.4 g
- Sugars 7.8 g
- Protein 17.2 g
The following items or measurements are not included: