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Veggie Jambalaya

This vegan version of the NOLA classic features yellow squash, peppers, zucchini and red onion.

At a glance

Main Ingredient

Cuisine Type

Cajun

Menu Part

Entrée

Serves

2 gallons

Yield: 2 gallons

Ingredients

1 red onion
1 tsp. garlic
1 zucchini
1 yellow squash
1 yellow pepper
1 green pepper
1 tbsp. olive oil
12 oz. tomato paste
1 tsp. smoked paprika
1 qt. vegetable stock
1 qt. water
3 cups prepared brown rice

Methods/Steps

1. Sauté onions, garlic, zucchini, squash and peppers in oil until translucent. Stir in tomato paste and smoked paprika.

2. Add stock and water. Let simmer on medium for 20 minutes.

3. Add rice and continue cooking for 10 minutes.

Related Terms:

Cajun, Entrée

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 23, 2013

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