Serves 8
70 min
Creole Vegetable Jambalaya
Recipe GLPRcd718a895ee636
A vibrant, hearty Creole one-pot dish packed with fresh vegetables, tender shrimp, and spiced chorizo. This jambalaya combines sautéed onions, peppers, carrots, and cauliflower with stewed tomatoes, vegetable broth, and Creole seasoning, finished with succulent shrimp and summer squash. Naturally dairy-free and gluten-free, it's a satisfying, flavorful main course that brings the bold taste of Louisiana cooking to your table.
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Ingredients
3 tablespoons vegetable oil
1 large onion, sliced
4 medium carrots, cut into 1/2-inch pieces
1 medium sweet green pepper, cored, seeded, and cut into 1-inch pieces
1 medium sweet red pepper, cored, seeded, and cut into 1-inch pieces
1 medium head cauliflower, separated into florets and halved if large
2 garlic cloves, finely chopped
3 14.5 ounces each cans stewed tomatoes
3 tablespoons tomato paste
1 14.5 ounces can vegetable broth
1 tablespoon creole seasoning
½ teaspoon salt
1 yellow summer squash, halved lengthwise and sliced crosswise into 1/4-inch-thick half moons
½ pound chorizo, chopped
2 tablespoons olive oil
1¼ pounds large shrimp (31 to 35 per pound), shelled and deveined
¼ teaspoon salt
⅛ teaspoon black pepper
Directions
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
Stir in the carrot pieces and cook for 3 minutes. Add the green and red pepper pieces and cook, stirring, for another 3 minutes until beginning to soften.
Add the cauliflower florets and chopped garlic. Cook, stirring, for 2 minutes until fragrant.
Stir in the tomato paste and creole seasoning, coating all vegetables evenly. Cook for 1 minute, stirring constantly.
Pour in the canned stewed tomatoes with their liquid and the vegetable broth. Add 1/2 teaspoon salt. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until vegetables begin to become tender.
Meanwhile, heat olive oil in a separate skillet over medium-high heat. Add the chopped chorizo and cook, breaking it into smaller pieces with a spoon, for 5 to 7 minutes until browned and cooked through. Remove from heat and set aside.
Add the summer squash pieces to the jambalaya pot and stir well. Continue simmering for 10 minutes.
Stir the cooked chorizo with its accumulated oil into the jambalaya. Add the shrimp and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Gently stir to distribute the shrimp evenly.
Continue simmering for 5 to 8 minutes, stirring occasionally, until the shrimp turn opaque and firm, reaching an internal temperature of 145°F. Do not overcook.
Taste and adjust seasonings as needed. Ladle into bowls and serve hot.
