|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 18g||65%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
True jambalaya uses sausages, shrimp and chicken. This rich vegetarian veggie jambalaya recipe version uses beans to provide meaty texture and flavor - with no meat.
- 1 tbsp. oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 2 cups water
- 14 oz. can diced tomatoes, undrained
- 8 oz. can tomato sauce
- 1/2 tsp. dried Italian seasoning
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. fennel seeds, crushed
- 1 cup uncooked long grain rice
- 15 oz. can butter beans, rinsed and drained
- 15 oz. can red beans, rinsed and drained
In a large skillet, heat oil over medium heat. Sauté onion, green bell pepper, celery, and garlic in hot oil until tender, about 3 to 4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed.
Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20 to 25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5 to 10 minutes longer or until well heated, stirring frequently. You can serve the recipe at this point.
To freeze, cool casserole in the refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot.
Fat: 4 grams
Sodium: 770 mg
Vitamin C: 30%