Low Protein Veggie Jambalaya

Name: Low Protein Veggie Jambalaya
Cuisine: American, Southern
Ingredients: 8 cloves of garlic (I like A LOT of garlic).; 1 yellow onion; 2 red bell peppers- chopped; 4 carrots; 4 stalks of celery; 2 bay leaves; 2 tsp. oregano; 1 tsp. fresh thyme; 1 tsp. paprika; 1 tbsp. Creole seasoning; 1/8 tsp. cayenne pepper; 11/4 cup of rice (replace with low protein rice if needed); 2 1/2 cups of vegetable broth/stock; 1 15oz. can of fire roasted diced tomatoes; 1 tsp chicken bouillon, I mistakenly say 1 tbsp at one point in the video; Salt & pepper to taste

3 steps

Updated at: Thu, 17 Aug 2023 03:43:24 GMT

Nutrition balance score

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Ingredients

6 servings

8 clovesgarlic

I like A LOT of garlic

4 stalkscelery

2 tsporegano

1 tsppaprika

1 Tbspcreole seasoning

⅛ tspcayenne pepper

2 ¾ cuprice

replace with low protein rice if needed

2 ½ cupsvegetable broth

1 x 15 ozcan of fire roasted diced tomatoes

1 tspchicken bouillon

I mistakenly say 1 tbsp at one point in the video

Instructions

Step 1

In one large pot over medium heat, saute onions, garlic, carrots, and celery in about 3 tbsp. of cooking oil. Stir occasionally and saute for about 10 minutes or until vegetables are soft.

Step 2

Add in bell pepper, fire roasted tomatoes, and all the seasonings. Saute for about 5 minutes.

Step 3

Add in rice, vegetable broth, and chicken bouillon. Stir together, put on the lid, and turn up the heat until it's boiling. Once boiling, you can turn down the heat to a simmer and let it simmer for about 30 minutes. Season with salt and pepper. Stir together, turn off the heat, put the lid back on and let it sit for about 5 more minutes before enjoying!

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