JAMBALAYA RECIPE WITH OKRA RECIPES

Name: Veg Jambalaya
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Cuisine: North America, Cajun
Ingredients: 1 tablespoon canola oil; 1 medium green pepper, chopped; 1 medium onion, chopped; 1 celery rib, chopped; 3 garlic cloves, minced; 2 cups water; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon fennel seed, crushed; 1 cup uncooked long grain rice; 1 can (16 ounces) butter beans, rinsed and drained; 1 can (16 ounces) red beans, rinsed and drained

VEG JAMBALAYA RECIPE: HOW TO MAKE IT

Veg Jambalaya Recipe: How to Make It image

This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed
1 cup uncooked long grain rice
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained

Steps:

In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer. , Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.

Nutrition Facts : Calories 281 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 796mg sodium, CarbohydrateContent 56g carbohydrate (6g sugars, FiberContent 9g fiber), ProteinContent 11g protein.

JAMBALAYA – INSTANT POT RECIPES

Jambalaya – Instant Pot Recipes image

Andouille, a spiced, heavily smoked sausage, is the signature ingredient in this classic Creole dish

Provided by Time Inc.

Prep Time 15 minutes

Cook Time 18 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 teaspoon canola oil
1 1/2 cups andouille sausage (slices, 1⁄8 inch thick, 8 ounces )
1 pound chicken breast (bone-in halves, skinned)
2 1/2 cups Water
1 1/4 cups brown rice (long-grain, uncooked)
1 cup onion (chopped)
1 cup red bell pepper (chopped)
1 cup green bell pepper (chopped)
1 cup celery (sliced)
1 teaspoon thyme (dried)
1/4 teaspoon red pepper (ground)
3 bay leaves
2 teaspoons Old Bay seasoning
1 pound jumbo shrimp (peeled and deveined)
14.5 ounces diced tomatoes (with green pepper, celery, and onion, drained, 1 can)
Sliced scallions (optional)

Steps:

Press [Sauté] fucntion on the Instant Pot and use [Adjust] to select “More” mode. When the word “Hot” appears, swirl in oil.
Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently. Remove sausage from cooker.
Add in chicken to instant pot; cooking for 2 minutes on each side or until lightly browned.
Stir in 2 1⁄2 cups water and next 8 ingredients on the list to the Instant Pot (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release
Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
With lid off, press [Sauté], and use [Adjust] to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!

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