Tuesday, July 28, 2009

Spicy Vegetable Jumbalaya

I'm not in any way, shape or form a vegetarian, but I try to give Brooke one vegetarian meal per week since she's not quite the carnivore that I am. This Vegetable Jumbalaya does the trick too, since it's spicy enough that I might forget there's no meat in it.

Serves 6


  • 2 Large Organic Onions - Chopped
  • 1 Large Organic Green Pepper - Chopped
  • 1 Medium Organic Green Zucchini - Chopped
  • 3 Ribs Organic Celery - Chopped
  • 1 - 28 oz Can Chopped/Diced Organic Tomatoes
  • 32 oz Vegetable Stock
  • 1 Handful Chives - Chopped
  • From the cupboard - Olive Oil, 4 Cloves Garlic - peeled & chopped, 1/4 tsp red pepper flakes, 1 tsp cayenne pepper, 1 tsp cajun spice, salt & pepper to taste

  1. In a large pot heat 3 Tbls olive oil and saute garlic and all fresh vegetables until they're tender
  2. Add tomatoes with their juice, vegetable stock and all of the spices and bring to a boil
  3. Reduce heat to medium low and add the rice
  4. Stir well and cover - cook for 30 minutes or until rice is tender
  5. Add the chopped chives and salt & pepper to taste
  6. Enjoy!

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