Recipe courtesy of Family Circle Magazine
Creole Vegetable Jambalaya
Total:
1 hr 10 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Shrimp:

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.

IDEAS YOU'LL LOVE

Jambalaya

Recipe courtesy of Food Network Kitchen

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Bobby Flay's Fra Diavolo Jambalaya

Recipe courtesy of Bobby Flay

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Vegetable Paella

Recipe courtesy of Giada De Laurentiis

Cajun Chicken and Sausage Jambalaya

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking