Creole-Style+Vegetarian+Jambalaya

Creole-Style Vegetarian Jambalaya [] Collin Hern                 Time to Prep: 15 minutes Time to Cook: 45 minutes Serves: 12+ **INGREDIENTS ** 1/2 cup olive oil 2 cups yellow onions, small dice 1 cup red onions, small dice 1 cup bell peppers, small dice 1 cup celery, small dice 2 cups eggplant, diced 1 cup yellow squash, diced 1 cup zucchini, diced 1 tablespoon minced garlic <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">2 tablespoons minced shallots <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">3 cups chopped tomatoes <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">Salt and freshly ground black pepper, to taste <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">1/2 to 1 teaspoon cayenne pepper, to taste (optional) <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">2 teaspoons Creole seasoning, to taste <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">1/2 teaspoon dried thyme <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">3 bay leaves <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">4 cups long grain rice <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">1 cup tomato paste <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">8 cups vegetable stock <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0in 0in 0pt;">1 cup chopped green onions

**<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 112%;">DIRECTIONS ** <span style="display: block; line-height: normal; margin: 0in 0in 9pt; mso-pagination: none; text-align: justify;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1.Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers and garlic and saute until tender, about 5 minutes. Add the eggplant, squash, and zucchini, and saute until they're tender, ahother 5 minutes or so. Add the tomatoes. Season with salt, Creole seasoning and additional cayenne if desired. Add the bay leave, then add the rice and stir for 2 to 3 minutes. <span style="display: block; line-height: normal; margin: 0in 0in 9pt; mso-pagination: none; text-align: justify;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2.If you're making this Creole-style, heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color. Deglaze with some of the stock, stir and combine thoroughly, then add the tomato paste to the rest of the stock and stir until well-blended. <span style="display: block; line-height: normal; margin: 0in 0in 9pt; mso-pagination: none; text-align: justify;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3. Add the vegetable stock/tomato mixture, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the jambalaya while it's cooking. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix thoroughly.

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 112%; margin: 0in 0in 9pt;">NUTRITIONAL INFORMATION: Calories 149; Protein: 3g; Carbohydrates: 29g; Saturated Fats: 0; Total Fat: 2g;