• Vegetarian Jambalaya with Corn Bread


Vegetarian Jambalaya with Corn Bread


1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 green pepper, chopped
2 zucchini, sliced
1 ½ cups uncooked rice
1 6oz can tomatoes paste
5 cups vegetable broth
1 ½ cup cup okra , fresh or frozen
1 can diced tomatoes
1 tsp oregano
½ tsp paprika
½ tsp black pepper
1 tsp dried parsley
½ tsp season salt
1 box corn bread mix


Bake corn bread according to the package.

In a large bowl, mix tomato paste with vegetable broth until smooth and set aside. In a large pot, saute onion, garlic, celery and green pepper until slightly soft, about 5 minutes. Add uncooked rice and allow rice to toast for one minute, stirring. Add tomato and broth mixture. Reduce heat , cover and simmer for about 10 minutes, stirring occasionally.

In a separate skillet, sauté the okra and zucchini until just barely cooked, about 3 minutes.

After the rice has cooked about 10 minutes, add the sautéed veggies, spices and diced tomatoes, stirring well. Cover and allow to simmer for about 10-15 minutes more, stirring occasionally, until veggies are fully cooked and rice is soft. Serve with hot sauce if desired.

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