Creole-style Vegetarian Jambalaya

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add yellow onions, red onions, bell peppers, and celery, stirring occasionally until the vegetables soften and the onions become translucent, about 8-10 minutes.

Stir in minced garlic and minced shallots, cooking for 1-2 minutes until fragrant. Add eggplants, yellow squash, and zucchini, stirring to coat in the oil and cook for 3-4 minutes.

Add tomato paste and stir constantly for 2 minutes to deepen the flavor and prevent scorching. Pour in chopped tomatoes, bringing the mixture to a simmer.

Season with Creole seasoning, cayenne pepper, dried thyme, salt, and black pepper to taste. Add bay leaves and stir to combine evenly throughout the mixture.

Pour in vegetable stock slowly while stirring, ensuring no lumps form. Add long-grain rice and stir well to distribute evenly.

Bring the mixture to a boil, then reduce heat to medium-low and cover with a lid. Simmer for 25-30 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

Check that the rice is cooked through and the consistency is moist but not soupy. Remove from heat and let rest, covered, for 5 minutes.

Remove bay leaves and adjust seasoning with additional salt, cayenne, or Creole seasoning as needed. Stir in chopped green onions just before serving.