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    Preparation Time
    50 Mins
    Difficulty
    Medium
    Spice Level  

New Orleans Creole Style Vegetarian Jambalaya with Pineapple Saladby Cook Gourmet

Rs. 498 Serves 2

This dish was born late one night when a traveler arrived at a New Orleans Inn long after dinner had been served. According to story, the Inn's cook, a man named Jean, was told to "balayez" or "throw something" together to feed the man. The results were delicious and the name evolved to Jambalaya.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories525

YOU WILL NEED

    Casserole Dish
    Saucepan
    Salt
    Water

INGREDIENTSPortion for 2

    For Jambalaya
    2 tbsp Olive Oil
    3/4 cup Onions
    1/4 cup Red Bell Peppers
    2 tbsp Celery
    1/2 cup Eggplant
    1/4 cup Yellow Squash
    1/4 cup Zucchini
    1 tbsp Garlic
    3/4 cup Tomatoes
    1/4 tsp Cayenne Pepper
    1 tsp Cajun Seasoning
    1/2 tsp Dried Thyme
    1 Bay Leaf
    3/4 cup Rice
    1/4 cup Tomato Paste
    2 tsp Veg Aromata Powder
    1/4 cup Green Onions

    For Pineapple Salad
    1 slice Pineapple
    1/2 Red Bell Pepper
    2 tbsp Blanched Peas
    2 tsp Chopped Mint
    2 tsp Chopped Coriander
    Juice of 1 Lemon

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare Vegetable Stock In a saucepan bring 480 ml (2 cup) of water to boil, add vegetable aromata powder and mix well. Switch off heat and keep aside.

       
      2

      Prepare Tomato Paste - Vegetable Stock Mixture In a non-stick pan heat the tomato paste over medium heat for 2 minutes, until the sugars in the paste begin to caremelize and begins to turn deep mahogany in color. Deglaze the paste by adding1/2 cup (60 ml) prepared vegetable stock and mix for 1 minute. Add the remaining vegetable stock, mix and switch off heat. Keep aside.

       
      3

      Start with Aromatics for Jambalaya In a casserole dish / pot heat olive oil over medium heat. Add the onions, garlic, bell peppers and saute for 5 mins until softened. Add the eggplant, sqaush, zucchini, and saute for 5 minutes until tender.

       
      4

      Add Tomatoes & Rice Add the tomatoes, season with cajun, cayenne pepper and salt to taste. Add the bay leaf and rice and stir for 2- 3minutes.

       
      5

      Add Tomato Paste - Vegetable Stock to Rice Add the tomato paste ? vegetable stock mixture, stir and cover. Bring heat to high, after one boil turn the heat to low and cook for 20 minutes. The rice would have become tender and stock would have been absorbed. Do not stir the Jambalaya while it cooks, remove from heat and let it stand for 2-3 minutes. Add green onions and celery, mix well.

       
      6

      Prepare Pineapple Salad & Serve While rice cooks, in a bowl mix pineapple, bell pepper, peas, mint, coriander along with juice of 1 lemon. Serve with prepared Jambalaya

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