Creole-Style Vegetarian Jambalaya

Recipe by Miss Annie
READY IN: 1hr 25mins




  • Heat the oil in a large heavy pot over medium heat.
  • Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
  • Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
  • Add the tomatoes.
  • Season with salt, Creole seasoning, and additional cayenne, if desired.
  • Add the bay leaves.
  • Add the rice and stir for 2 to 3 minutes.
  • Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
  • Deglaze with some of the vegetable stock, stir and combine thoroughly.
  • Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
  • Add the vegetable stock/tomato mixture to vegetables, stir and cover.
  • Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
  • Do not stir the jambalaya while it's cooking.
  • Remove from heat and let stand for 2-3 minutes.
  • Add the green onions and mix thoroughly.
  • Garnish with some fresh long chives, and serve with a salad and good beer.