Creole-style Jambalaya

Vegetarian Creole-Style Jambalaya Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Creole-style Jambalaya is a flavorful and hearty dish that originated in Louisiana. This dish is a perfect blend of Spanish, French, and African influences, creating a unique and delicious flavor profile. It is a one-pot meal that is perfect for feeding a crowd or for a cozy night in.

History

Jambalaya has its roots in the Spanish dish paella, which was brought to Louisiana by the Spanish settlers. Over time, the dish evolved to include local ingredients such as tomatoes, bell peppers, and spices like cayenne pepper and creole seasoning. The name "jambalaya" is believed to come from the Provencal word "jambalaia," which means a mish-mash or mix-up of ingredients.

Ingredients

0.5 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 eggplants, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tbsp minced garlic
2 tbsp minced shallots
3 cups chopped tomatoes
salt and freshly ground black pepper, to taste
0.5 – 1 tsp cayenne pepper, to taste
2 tsp creole seasoning, to taste
0.5 tsp dried thyme
3 bay leaves
4 cups long-grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup chopped green onions

How to prepare

Heat the oil in a large heavy pot over medium heat.
Add the onions, shallots, bell peppers, and garlic. Sauté until tender, about 5 minutes.
Add the eggplant, squash, and zucchini. Sauté until they are tender, about another 5 minutes.
Add the tomatoes.
Season with salt, creole seasoning, and additional cayenne, if desired.
Add the bay leaves.
Add the rice and stir for 2 to 3 minutes.
Heat the tomato paste in a non-stick pan. Stir continuously to prevent sticking or burning. Continue until the sugars in the paste begin to caramelize and the paste turns a deep mahogany color.
Deglaze the pan with some of the vegetable stock. Stir and combine thoroughly.
Add the tomato paste to the remaining vegetable stock. Stir until well-blended.
Add the vegetable stock and tomato mixture to the vegetables. Stir and cover.
Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
Avoid stirring the jambalaya while it is cooking.
Remove from heat and let it stand for 2-3 minutes.
Add the green onions and mix thoroughly.
Garnish with fresh long chives and serve with a salad and a good beer.

Variations

Add shrimp, chicken, or sausage for a protein boost.
Use different vegetables such as okra or corn for a unique twist.
Experiment with different spices and seasonings to customize the flavor to your liking.

Cooking Tips & Tricks

Make sure to dice your vegetables evenly to ensure even cooking.

- Use a heavy pot to prevent burning and ensure even heat distribution.

- Allow the jambalaya to sit for a few minutes after cooking to allow the flavors to meld together.

- Adjust the spice level to your preference by adding more or less cayenne pepper.

- Feel free to customize the protein in this dish by adding shrimp, chicken, or sausage.

Serving Suggestions

Serve Creole-style Jambalaya with a side of cornbread or a fresh green salad for a complete meal.

Cooking Techniques

Sauté the vegetables until they are tender to build flavor.

- Caramelize the tomato paste to add depth and richness to the dish.

- Allow the jambalaya to simmer slowly to allow the flavors to develop.

Ingredient Substitutions

Use different types of rice such as brown rice or wild rice.

- Substitute vegetable stock with chicken or beef stock for a different flavor profile.

- Customize the vegetables based on what you have on hand or prefer.

Make Ahead Tips

Creole-style Jambalaya can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Creole-style Jambalaya with fresh herbs such as parsley or chives for a pop of color. Serve it in a large serving dish or individual bowls for a beautiful presentation.

Pairing Recommendations

Creole-style Jambalaya pairs well with a crisp white wine such as Sauvignon Blanc or a light beer. For a non-alcoholic option, try serving it with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftovers of Creole-style Jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Creole-style Jambalaya contains approximately 350 calories.

Carbohydrates

Each serving of Creole-style Jambalaya contains approximately 45 grams of carbohydrates.

Fats

Each serving of Creole-style Jambalaya contains approximately 12 grams of fats.

Proteins

Each serving of Creole-style Jambalaya contains approximately 6 grams of proteins.

Vitamins and minerals

Creole-style Jambalaya is rich in vitamins and minerals such as vitamin C, vitamin A, potassium, and fiber from the vegetables used in the recipe.

Alergens

This recipe may contain allergens such as celery and tomatoes. Please check for any specific allergens based on individual dietary needs.

Summary

Creole-style Jambalaya is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Creole-style Jambalaya is a delicious and comforting dish that is perfect for any occasion. With a rich history and a unique blend of flavors, this dish is sure to become a favorite in your recipe repertoire. Enjoy this hearty and flavorful meal with family and friends for a taste of Louisiana cuisine.

How did I get this recipe?

I can't forget the first time I saw this recipe for Creole-style Jambalaya. It was a hot summer day in New Orleans and I had just finished a morning of exploring the bustling French Quarter. As I wandered through the colorful streets, the smell of spices and seafood filled the air, drawing me towards a small courtyard where a group of locals were gathered around a large pot, stirring and tasting what looked like a delicious concoction.

Curious, I made my way over to the group and struck up a conversation with an elderly woman who seemed to be in charge of the cooking. She explained to me that they were making jambalaya, a traditional Creole dish that combined rice, vegetables, and various meats in a flavorful and spicy tomato-based sauce. As she stirred the pot, she added in a mix of shrimp, chicken, andouille sausage, bell peppers, onions, and tomatoes, along with a generous amount of spices like paprika, cayenne pepper, and thyme.

I watched in awe as the jambalaya simmered and bubbled, its aroma wafting through the courtyard and making my mouth water. The woman noticed my interest and kindly offered me a taste of the dish, handing me a steaming bowl filled with a colorful and fragrant mixture. I took a spoonful and was immediately transported by the explosion of flavors in my mouth - the savory meats, the tangy tomatoes, the spicy seasonings all blending together in a perfect harmony.

I knew then and there that I had to learn how to make this incredible dish for myself. I asked the woman for the recipe, but she just smiled and told me that jambalaya was a dish that was meant to be passed down through generations, each cook adding their own unique twist to the recipe. Undeterred, I made a mental note of the ingredients and techniques she had used and vowed to recreate the dish in my own kitchen.

Back home, I set to work experimenting with different combinations of meats, vegetables, and spices, trying to capture the essence of that unforgettable jambalaya I had tasted in New Orleans. After several failed attempts and many taste tests by my family and friends, I finally hit upon the perfect recipe that satisfied my cravings for that bold and flavorful Creole dish.

To make my version of Creole-style Jambalaya, I start by sautéing diced onions, bell peppers, and celery in a large pot until they are soft and fragrant. Then, I add in chunks of andouille sausage, chicken thighs, and shrimp, browning them slightly before stirring in a mixture of diced tomatoes, chicken broth, and a blend of spices including paprika, cayenne pepper, thyme, and bay leaves.

I let the jambalaya simmer on the stove for about an hour, allowing the flavors to meld together and the rice to soak up all the delicious juices from the meats and vegetables. When the dish is ready, I serve it piping hot in bowls garnished with chopped parsley and a sprinkle of hot sauce for an extra kick.

Every time I make this Creole-style Jambalaya, I am transported back to that sunny courtyard in New Orleans, surrounded by the sights, sounds, and smells of the vibrant city. The dish has become a staple in my family's meals, a recipe that has been passed down through the generations and one that I will continue to cherish and perfect for years to come. And whenever I take a bite of that spicy and savory jambalaya, I am reminded of the kind woman who first introduced me to this incredible dish and inspired me to create my own version of it.