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Vegetable Jambalaya

www.tasteloveandnourish.com
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

extra-virgin olive oil

1

medium sweet onion, sliced

2

stalks celery, cut into ½-inch slices

2

medium carrots, cut into ½-inch slices

1

medium red bell pepper, sliced

3

to 4 cloves garlic, minced

1 tsp

hot smoked paprika

1/8 tsp

ground cayenne pepper

2 tsp

dried oregano

1 tsp

dried thyme leaves

2

bay leaves

Kosher salt

freshly ground black pepper

15

-ounce can diced, fire-roasted tomatoes

1 1/4 cups

white rice

2 1/2 cups

vegetable broth

15

-ounce can black-eyed peas, drained and rinsed

8

-ounces frozen cut okra

hot pepper sauce

chopped celery leaves or fresh parsley