Quick Jambalaya is a simple version of a Louisiana-style Jambalaya, which traditionally uses meats and vegetables with rice cooked in a stock. Our easy dish uses leftover rice to shorten the cooking time. If you don’t have leftover rice, you can add 2 cups of uncooked brown rice with 4 cups of water instead, and cook until the rice is tender, about 40 minutes. Pass around a bottle of hot sauce for those who like their jambalaya spicy!
Quick Jambalaya
Makes: about 11 cups
Ingredients
- 1 8 oz pkg - frozen onions and peppers blend
- 2 medium - celery stalks, chopped
- 4 medium - garlic cloves, minced or pressed
- 1/2 28 oz can - whole tomatoes, chopped
- 1 15 oz can (or about 2 cups) - navy beans, drained and rinsed
- 1 16 oz pkg - frozen zucchini and yellow squash
- 3 - bay leaves
- 1 1/2 Tbs - Cajun seasoning (we used McCormick Perfect Pinch Cajun Seasoning)
- 4 cups - cooked brown rice
Instructions
- In a large non-stick skillet over medium heat, dry saute the onions-peppers blend, celery, and garlic until tender, about 5 minutes.
- Stir in the tomatoes, navy beans, zucchini blend, water chestnuts, bay leaves, and Cajun seasoning. Cover, and cook for 10 minutes, until the mixture is hot. Stir in the rice, cover, and cook another 5 minutes to heat through. Remove the bay leaves. Salt to taste.
Tips
- We tested this recipe with McCormick, Perfect Pinch, Cajun Seasoning
. You may want to add your seasoning a little bit at a time, to find the amount that you like best.
Nutrition Information
Nutrition (per serving): 328 calories, 87% calories from carbohydrates, 9% calories from protein, 5% calories from fat, 8.7g fiber.
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