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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 103.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 798.9 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Veggie Jambalaya calories by ingredient
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Veggie Jambalaya

Submitted by: HEATHERALENE

Introduction

A yummy version of jambalaya made with some veggies I had on hand and no meat. This fed my family of 3 with enough left over to freeze for another meal. A yummy version of jambalaya made with some veggies I had on hand and no meat. This fed my family of 3 with enough left over to freeze for another meal.
Number of Servings: 7

Ingredients

    2 stalks celery, chopped
    1/2 cup green bell pepper, chopped
    1/4 small onion, chopped
    2 cloves of garlic, diced
    1 14.5oz can Italian Style Diced tomatoes
    14.5oz water
    1 small can tomato sauce
    1 6oz can tomato paste

    The following seasonings/spices to taste:
    Tony C's creole seasoning
    salt
    pepper
    italian seasoning
    1.5 cup brown rice, uncooked

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Directions

Combine all ingredients, except for rice, in a sauce pan. Bring to a boil; cover and reduce temperature. Simmer for approximately 1 1/2 hours, stirring occasionally. Add rice and continue cooking until veggies and rice are to desired consistancy, approximately 30-45 minutes. Add water, if desired, through-out cooking time to keep a thick soup consistency, as rice will soak up a good amount of the liquid. Makes approximately 6-8 servings.

Number of Servings: 7

Recipe submitted by SparkPeople user HEATHERALENE.






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