Vegetarian Jambalaya

Creole Monday

The thought of serving gumbo without andouille, étouffée without shrimp or crawfish, red beans without pork or a ham-bone or jambalaya without any meat at all seems unnatural to me. How can any of these dishes carry the flavors I have grown to respect? I mean, it must be tough for vegans, right? Well, as they say in the bayou, if you’ve never had gator, then you don’t know what you’re missing. I suppose it is the same with these dishes. So, I set out to create a dish for many of you who prefer different eats than the omnivorous me. I think it turned out pretty darn good. Let me know and ENJOY!


Vegetarian Jambalaya
8 to 12 servings

1 -6 oz tomato paste
5 cups rich vegetable stock
1/4 cup olive oil
1 large yellow onion -chopped
1 large red onion -chopped
3 cloves garlic -minced
2 ribs celery -chopped
1 green bell pepper -chopped
1 1/2 cups uncooked rice
2 bay leaves
2 zucchinis -sliced
1 medium eggplant -diced
1 1/2 cups okra (fresh or frozen)
4 large tomatoes, diced or 1 -15 oz can diced tomatoes
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon black pepper
2 tablespoons chopped parsley
1/2 teaspoon seasoned salt
1 cup chopped green onions

Mix the tomato paste and vegetable stock in a bowl until smooth, set aside.

In a large stockpot, add oil over medium high heat. Sauté onions, garlic, celery and bell pepper until slightly soft. Add the remaining ingredients and sauté the vegetables until crisp tender. Stir in the rice, add the tomato and vegetable stock mixture and reduce heat. Cover for 30 to 35 minutes. Stir occasionally to keep rice from sticking.

Serve with the green onions on top.