If you want stick-to-your-ribs food, this is it! I made this and added
some Creole Seasoning to it for more spice. Also, I added 1 cup thawed
Sausage Style Burger Crumbles before serving. Wonderful!
Recipe By : Jan Wolff, New Jersey 12/98
Serving Size : 6 Preparation Time :0:40
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic -- minced
1 large onion -- chopped
1 medium green pepper -- chopped
1/2 cup finely chopped celery
14 1/2 ounces canned whole peeled tomatoes
1 1/4 cups vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
3/4 cup long grain rice - white or brown
1 1/2 cups cooked red kidney beans -- drained
2 tablespoons chopped parsley
2 teaspoons white vinegar
1/2 teaspoon salt
Heat vegetable broth or other saute medium in a 3-quart saucepan over
medium-high heat. Add the garlic, onion, pepper, and celery. Cook,
stirring, until vegetables are soft. Add tomatoes and break up with the
back of a spoon. Stir in broth, thyme, and cayenne. Bring to a boil. Stir
in rice. Return to a boil, reduce heat, and simmer, covered, 15 to 20
minutes (simmer 10 minutes longer for brown rice). Stir in the beans,
parsley, and vinegar. Heat, covered, for an additional 10 to 15 minutes.
Stir in salt.
Servings: 4 to 6.
Traditionally, jambalaya is a combination of rice, beans, meat, seafood,
and spices. This vegeterian version retains that authentic Creole flavor.
It's fairly easy to prepare, which makes it a great dish to serve for
dinner anytime. And the recipe can be doubled to feed a crowd.