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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.0
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 679.0 mg
  • Total Carbs: 51.7 g
  • Dietary Fiber: 9.4 g
  • Protein: 12.5 g

View full nutritional breakdown of Red Bean Vegetable Jambalaya calories by ingredient
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Red Bean Vegetable Jambalaya

Submitted by: FAMILY_RECIPES
Red Bean Vegetable Jambalaya

Number of Servings: 6

Ingredients

    1 tablespoon vegetable oil
    1 large onion, sliced
    4 large carrots, peeled and sliced into 1/2-inch coins
    1/2 cauliflower, cut into florets, about 6 cups
    1 large green pepper, cut into 1-inch pieces
    2 cloves garlic, peeled and chopped
    2 cans (14.5 ounces each) no-salt-added diced tomatoes (such as Muir Glen)
    1 tablespoon salt-free Cajun/Creole seasoning (such as the Spice Hunter)
    1/2 teaspoon salt
    1 can (15 ounces) red kidney beans, drained and rinsed
    1 package (7.6 ounces) whole-grain couscous

Directions

1. Heat oil in a stockpot over medium heat. Add the onion and carrots and cook 6 minutes, stirring occasionally. Add cauliflower and pepper and cook an additional 6 minutes, stirring occasionally.

2. Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.

3. Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.

4. While jambalaya is cooking, prepare couscous following package directions.

5. Serve jambalaya over couscous.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FAMILY_RECIPES.






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Member Ratings For This Recipe

  • Originally made this as written, it was delicious, husband and I both loved it. I have since made it with some turkey kielbasa and it was even better. - 2/22/12

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