Black-eyed Pea Jambalaya (vegetarian)
From sweetwords 13 years ago
- 1 hour to make
- Serves 6
A friend of mine asked for a vegetarian version of this recipe, so I modified the meat version (posted), and it turned out delicious, as well as adaptable to whatever ingredients might be on hand. It's quite spicy, though not too hot. Read more Don't be afraid of the many ingredients, it's a fairly easy dish to make, chop your vegetables, cook them in a skillet, and that's it! See less
Ingredients
- 1 bay leaf shopping list
- 1/2 tsp cayenne shopping list
- 1/4 tsp salt shopping list
- scant 1/2 tsp white pepper shopping list
- 1/2 tsp dried thyme leaves shopping list
- 1/8 tsp sage shopping list
- 1/2 cup onion shopping list
- 1/2 cup celery shopping list
- 1/2 cup green bell pepper shopping list
- 1-1/2 tsp garlic shopping list
- 1 tomato shopping list
- 3 tablespoons olive oil shopping list
- 3 tablespoons unsalted butter shopping list
- 1/2 cup tomato sauce shopping list
- 1-2 cups vegetable broth shopping list
- 3/4 cup uncooked rice shopping list
- 1 cup cooked black-eyed peas (if using canned, drain peas) shopping list
How to make it
- Combine spices in a small bowl and set aside.
- Chop onion, celery, and bell pepper; mince garlic; peel and chop tomato.
- Heat oil in large skillet; melt butter in. Add 1/4 cup each (yes, that's right) of onion, celery, and bell pepper; stir in seasonings and garlic. Saute about 8 minutes.
- Add tomato sauce and cook a minute, stirring.
- Stir in remaining 1/4 cups of vegetables and add tomato. Stir in broth, rice, and peas; simmer 30 minutes.
- If jambalaya gets too dry, add more broth and/or tomato sauce to balance tastes.
- Bon Appetit!
People Who Like This Dish 2
- jett2whit Union City, GA
- clbacon Birmingham, AL
- sweetwords Raleigh, MS
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