Eggplant Jambalaya
From linda2230 15 years ago
- 40 minutes to make
- Serves 6
This is a nontraditional Jambalaya recipe based on a New Orleans classic which is usually made with chicken and sausage. Note: Although Jambalaya has a Spanish influence, is also has strong roots in Africa made with a saute' of spicy meat and vegetable known as a jambe', and ya which means rice. Read more I got this recipe from a cookbook that was given to me as a gift called NEW ORLEANS, Authentic Recipes Celebrating The Foods Of The World, it has a nice selection of recipes. Enjoy this recipe. See less
Ingredients
- 1/4 cup olive oil shopping list
- 1 yellow onion, finely chopped shopping list
- 1 red or yellow bell pepper, seeded and finely chopped shopping list
- 2 celery stalks, finely chopped shopping list
- 1/2 lb smoked ham, cut into 1/2 inch dice (I suggest using Tasso Ham, it would be a realy good choice if you can find it.) shopping list
- 3 cloves garlic, minced shopping list
- 2 large bay leaves shopping list
- 11/2 tsps minced fresh oregano (or 3/4 tsp if you are using dried) shopping list
- 1 tsp minced fresh thyme (or 1/2 tsp if you are using dried thyme) shopping list
- 1/4 tsp cayenne pepper shopping list
- 3/4 cup chopped green onions, including the tender green parts shopping list
- 1 small eggplant about 1/2 lb, peeled and cut into 1/2 inch dice shopping list
- 1 can (14 oz) dice tomatoes, with the juice shopping list
- 1/2 cups chicken stock (preferrable homemade) If you are preparing this as a vegetarian dish, leaving out the ham, then you can use vegetable stock. shopping list
- 1 cup uncooked long-grain white rice (I have been using Jasmanti rice, I really like the flavor) shopping list
- sea salt and ground pepper to taste shopping list
How to make it
- In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery and the ham, if you are using, and saute' stirring frequently, until the vegetables are very tender and lightly browned, about 10-15 minutes.
- Add the garlic, bay leaves, oregano, thyme, cayenne and cook, stirring, just until the garlic releases its fragrance, about 2 minutes. Stir well and season with salt and pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. (Don't cheat and take a peak under that lid any sooner than 20 minutes, smile) After 20 minutes has passed you can uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer.
- Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.
- Note: The picutre shown is not my picture, but it is a picture from the recipe book. I will submit my own picture soon. :o)
The Rating
Reviewed by 10 people-
This sounds great Judy. My mouth is watering. The Flavor combos are wonderful. Can't wait to try it.... Thanks for sharing the recipe.... Luv ya .. Jim
jimrug1
in Peoria loved it
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This is fantastic. I'm always looking for new eggplant recipes.
bluewaterandsand
in GAFFNEY loved it
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Looks and sounds mouthwatering! I love eggplant, will be trying this for sure! Added to the "taste of eggplant" group for you.
juels
in Clayton loved it
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