RCI-RC.004.0096.001

Creole-style Jambalaya

This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya.

vegetarianvegangluten-freedairy-freenut-free
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2-3 minutes.
2
Add the diced yellow onions, red onions, bell peppers, celery, and shallots to the hot oil, stirring frequently until the vegetables soften and the onions become translucent, about 8-10 minutes.
3
Stir in the minced garlic and cook for 1 minute until fragrant.
1 minutes
4
Add the diced eggplant, yellow squash, and zucchini to the pot, stirring well to combine with the aromatics, and cook for 5 minutes to begin softening them.
5
Stir in the tomato paste, mixing thoroughly to coat all vegetables, then add the chopped tomatoes with their juices.
6
Season generously with salt, freshly ground black pepper, cayenne pepper, Creole seasoning, dried thyme, and add the bay leaves, stirring to distribute the seasonings evenly.
7
Pour in the vegetable stock, stirring well to combine all ingredients, and bring the mixture to a boil over medium-high heat.
8
Add the long-grain rice, stirring to distribute evenly throughout the pot, and return to a boil.
9
Reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.
22 minutes
10
Remove from heat and let the jambalaya rest, covered, for 5 minutes to allow the rice to finish absorbing any remaining liquid.
5 minutes
11
Remove the bay leaves, fluff the rice with a fork, and stir in the chopped green onions just before serving.

What Makes This Variant Distinct

  • Original variant

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