Louisiana Creole Vegetable Jambalaya

Recipe by morgainegeiser
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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