Vegetable Jambalaya

TASTE, LOVE AND NOURISH(2)
Monika Koimene: "Easy to follow recipe with delicious outcome a bi…" Read More
20Ingredients
60Minutes
620Calories

Ingredients

US|METRIC
  • 1/4 cup extra-virgin olive oil
  • 1 sweet onion (medium, sliced)
  • 2 stalks celery (cut into 1/2-inch slices)
  • 2 medium carrots (cut into 1/2-inch slices)
  • 1 red bell pepper (medium, sliced)
  • 4 cloves garlic (minced)
  • 1 teaspoon hot smoked paprika
  • 1/8 teaspoon ground cayenne pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • kosher salt
  • freshly ground black pepper
  • 15 ounces diced fire roasted tomatoes
  • 1 1/4 cups white rice
  • 2 1/2 cups vegetable broth
  • 15 ounces black eyed peas (drained and rinsed)
  • 8 ounces okra (frozen cut)
  • hot pepper sauce
  • 1 handful celery leaves (chopped, or fresh parsley)
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    NutritionView More

    620Calories
    Sodium33% DV790mg
    Fat18% DV12g
    Protein51% DV26g
    Carbs34% DV103g
    Fiber20% DV5g
    Calories620Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium790mg33%
    Potassium480mg14%
    Protein26g51%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate103g34%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A110%
    Vitamin C80%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Monika Koimene 8 months ago
    Easy to follow recipe with delicious outcome a bit too hot for me, next time I’ll reduce the hot ingredients a bit. Other than that 👌🏻
    Omprakash Rudhru 8 months ago
    Tastes good and it’s closer to what we call Pulav in India.

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