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Louisiana Creole Vegetable Jambalaya

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“This tastes as good the second day as the first.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
  2. Mix in the thyme, paprika, salt, cayenne, and bay leaf.
  3. Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
  4. Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
  5. Adjust the seasonings. Remove and discard the bay leaf.
  6. Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
  7. Adjust the seasonings, stir in the parsley, and serve immediately.

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