Black-eyed Pea Jambalaya (vegetarian) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It's quite spicy, though not too hot. Read more . Don't be afraid of the many ingredients, it's a fairly easy dish to make, chop your vegetables, cook them in a skillet, and that's it. Ingredients:
1 bay leaf |
1/2 tsp cayenne |
1/4 tsp salt |
scant 1/2 tsp white pepper |
1/2 tsp dried thyme leaves |
1/8 tsp sage |
1/2 cup onion |
1/2 cup celery |
1/2 cup green bell pepper |
1-1/2 tsp garlic |
1 tomato |
3 tablespoons olive oil |
3 tablespoons unsalted butter |
1/2 cup tomato sauce |
1-2 cups vegetable broth |
3/4 cup uncooked rice |
1 cup cooked black-eyed peas (if using canned, drain peas) |
Directions:
1. Combine spices in a small bowl and set aside.
2. Chop onion, celery, and bell pepper; mince garlic; peel and chop tomato.
3. Heat oil in large skillet; melt butter in. Add 1/4 cup each (yes, that's right) of onion, celery, and bell pepper; stir in seasonings and garlic. Saute about 8 minutes.
4. Add tomato sauce and cook a minute, stirring.
5. Stir in remaining 1/4 cups of vegetables and add tomato. Stir in broth, rice, and peas; simmer 30 minutes.
6. If jambalaya gets too dry, add more broth and/or tomato sauce to balance tastes.
7. Bon Appetit!
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