Creole Vegetable Jambalaya

Creole Vegetable Jambalaya
Creole Vegetable Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons vegetable oil

  • 1

    large onion, sliced

  • 4

    medium-size carrots, cut into 1/2-inch pieces

  • 1

    medium-size sweet green pepper, cored, seeded, cut into 1-inch pieces

  • 1

    medium-size sweet red pepper, cored, seeded, cut into 1-inch pieces

  • 1

    medium-size head cauliflower, separated into florets (cut large florets in half)

  • 2

    cloves garlic, finely chopped

  • 3

    cans (14.5 ounces each) stewed tomatoes

  • 3

    tablespoons tomato paste

  • 1

    can (14.5 ounces) vegetable broth

  • 1

    tablespoon creole seasoning

  • 1/2

    teaspoon salt

  • 1

    yellow summer squash, halved lengthwise, sliced crosswise into 1/4-inch-thick half moons

  • 1/2

    pound chorizo, chopped

  • 2

    tablespoons olive oil

  • Shrimp:

  • 1 1/4

    pounds large shrimp (31 to 35 per pound), shelled and deveined

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon black pepper

Directions

Heat vegetable oil in large pot. Add onion and carrots; cook 7 minutes, stirring occasionally. Add sweet peppers and cauliflower; cook 8 minutes, stirring occasionally. Add garlic, tomatoes, tomato paste, vegetable broth, creole seasoning and salt. Bring to boiling. Reduce heat to medium-low; cover and simmer until vegetables are almost fork-tender, about 18 minutes. Add squash; cook until squash is cooked through but still retains its shape, about 5 minutes. Cook chorizo in skillet over high heat until browned, 5 minutes. Remove to paper toweling. Shrimp: Heat olive oil in large skillet over high heat. Season shrimp with the salt and pepper. Add shrimp to skillet; saute until cooked through, pink and curled, 2 to 3 minutes each side. Remove shrimp from skillet; keep shrimp warm. To serve, spoon cooked rice into large bowl. Spoon vegetable jambalaya over rice. Arrange cooked shrimp around edge. Serve browned chorizo in a bowl on the side for garnish.

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