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Name: Meatless Jambalaya
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: Cajun
Ingredients: 1 TBSP oil; 1/2 cup onion coarsely chopped; 1/2 cup green bell pepper coarsely chopped; 2 cloves garlic minced; 2 stalks celery chopped; 1/2 lb. mushrooms coarsely chopped; 2 green onions chopped; 2 cups water; 1 14 1/2 ounce) can stewed tomatoes undrained, cut up; 2 teaspoons paprika; 1/2 teaspoons thyme; 1/2 teaspoons white pepper; 1/4 teaspoon ground sage; 1 or 2 bay leaves crushed; 1/4 teaspoon mustard, ground; 1/2 teaspoon pepper, fresh ground black; 1/4 teaspoon cayenne pepper; 1/8 teaspoon fennel seed crushed; 2 teaspoons hot sauce; 2 teaspoons Worcestershire sauce; 1 cup rice, long-grain white uncooked; 1 (16 ounce) can red beans; 1 (16 ounce) can butter beans drained, rinsed

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INGREDIENTS

1 TBSP oil
1/2 cup onion ; coarsely chopped
1/2 cup green bell pepper ; coarsely chopped
2 cloves garlic ; minced
2 stalks celery ; chopped
1/2 lb. mushrooms ; coarsely chopped
2 green onions ; chopped
2 cups water
1 14 1/2 ounce) can stewed tomatoes ; undrained, cut up
2 teaspoons paprika
1/2 teaspoons thyme
1/2 teaspoons white pepper
1/4 teaspoon ground sage
1 or 2 bay leaves ; crushed
1/4 teaspoon mustard, ground
1/2 teaspoon pepper, fresh ground black
1/4 teaspoon cayenne pepper
1/8 teaspoon fennel seed ; crushed
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 cup rice, long-grain white ; uncooked
1 (16 ounce) can red beans
1 (16 ounce) can butter beans ; drained, rinsed

Servings

INSTRUCTIONS

Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic and celery; cook and stir 3 to 5 minutes or until crisp-tender.

Stir in water, tomatoes, tomato sauce and spices; Bring to a boil; Add rice and mushrooms; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.

Stir in beans, hot sauce, Worcestershire sauce and green onions; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.

NOTES

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Meatless Jambalaya

1 TBSP oil
1/2 cup onion coarsely chopped
1/2 cup green bell pepper coarsely chopped
2 cloves garlic minced
2 stalks celery chopped
1/2 lb. mushrooms coarsely chopped
2 green onions chopped
2 cups water
1 14 1/2 ounce) can stewed tomatoes undrained, cut up
2 teaspoons paprika
1/2 teaspoons thyme
1/2 teaspoons white pepper
1/4 teaspoon ground sage
1 or 2 bay leaves crushed
1/4 teaspoon mustard, ground
1/2 teaspoon pepper, fresh ground black
1/4 teaspoon cayenne pepper
1/8 teaspoon fennel seed crushed
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 cup rice, long-grain white uncooked
1 (16 ounce) can red beans
1 (16 ounce) can butter beans drained, rinsed

Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic and celery; cook and stir 3 to 5 minutes or until crisp-tender.

Stir in water, tomatoes, tomato sauce and spices; Bring to a boil; Add rice and mushrooms; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.

Stir in beans, hot sauce, Worcestershire sauce and green onions; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.

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Meatless Jambalaya
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Nutrition

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Serving Size: 1 Serving (621g)
Recipe Makes: 6 Servings

Calories: 404
Calories from Fat: 32 (8%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 22910.7mg		790 %
Potassium 1643.6mg		43 %
Total Carbohydrate 68g		20 %
	Dietary Fiber 10.9g	43 %
	Sugars, other 57.2g
Protein 27.1g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 404

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