Creole Vegetable Jambalaya

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
8 to 10 servings

Ingredients
  • 1/2 cup vegetable oil
  • 3 cups small diced onions
  • 2 tablespoons minced shallots
  • 1 cups small diced bell peppers
  • 2 cups small diced eggplant
  • 2 cups small diced yellow squash
  • 1 tablespoon minced garlic
  • 3 cups chopped tomatoes
  • 3 teaspoons salt
  • 2 teaspoons cayenne
  • 3 bay leaves
  • 3 cups long-grain rice
  • 6 cups water
  • 1 cup chopped green onions
Directions

Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.


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