Vegetable Jambalaya: A Twist on the Traditional Jambalaya Recipe

A recent trip to visit some of my friends revealed something rather surprising to me. I was a little taken aback to find out that many of them have never heard of jambalaya before. As usual, this gave me a great idea. The best way to teach many people on how to make a dish is through detail. This is why I am going to teach all of you how to make Vegetable Jambalaya. This is a spicy rice dish is the vegetarian version of the traditional jambalaya dish. Packed with a wide variety of vegetables, it is both colorful and nutritious. The Vegetable Jambalaya is a great dish for those vegetarians wanting to have jambalay.

Vegetable Jambalaya:

Ingredients:
-75 g brown rice
-2 tbsp olive oil
-2 garlic cloves, crushed
-1 red onion, cut into eight
-1 eggplant, diced
-1 green bell pepper, diced
-5-6 baby corn eats, halved lengthwise
-1/2 cup frozen peas
-1 cup small broccoli florets
-2/3 cup vegetable bouillon
-8 oz can chopped tomatoes
-1 tbsp tomato paste
-1 tsp creole seasoning
-1/2 tsp chili flakes
-Salt and pepper

Step One:

Try to find yourself a large pan to start the cooking process with. Take the large pan and fill it up with plenty of boiling water. I suggest that you fill the pan up about half way before you go onto the next step. Place the pan on the burner and bring the water to a partial boil. It will be during this time that you place your rice into the boiling water. Allow the rice to boil in the water for about 20 minutes. Make sure that all the rice is cooked through. Drain, rinse with boiling water, drain again, and set the cooked rice to the side.

Step Two:

This step requires that you have a large skillet. A skillet is important to helping you cook the vegetables properly. You are going to take your skillet and heat the oil in it. Take your garlic and onion and cook them in the skillet. Remember to stir the contents constantly and allow them to cook for 2 to 3 minutes. Your going to then add the eggplant, bell pepper, corn, peas, and broccoli to the skillet. Cook the contents, while continuing to stir constantly, for another 2 to 3 minutes. Move on to the next step which requires more vegetables to be thrown in.

Step Three:

Your going to stir in the vegetable bouillon and the canned tomatoes, tomato paste, creole seasoning, and chili flakes. While doing this, season the contents to taste with your salt and pepper. Maybe use a little more creole seasoning while you do this. Allow all of the contents to heat for 15-20 minutes, or until the vegetables are tender. Stir the brown rice into the vegetable mixture and cook them together for about 3-4 minutes. You will then transfer the vegetable jambalaya to a warm serving dish and serve your creation. Enjoy!

Sources:

My own family recipes.