Frank's Recipes! Mardi Gras Jambalaya

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Mardi Gras Jambalaya

3 tablespoon sunflower or olive oil
2 celery stalks, thinly sliced
1 green pepper, diced
1 onion, chopped
2 garlic cloves, crushed
1 large bay leaf
2 sprigs fresh thyme
4 1/2 cups vegetable stock
1/4 lb. fresh okra
1 1/2 cups canned crushed tomatoes
1/2 cup baby corn
1 cup zucchini, cut into 3/4-inch cubes
1 1/2 cups arborio rice, uncooked
Salt and freshly ground pepper
Pinch of cayenne
1 (15-oz.) can red kidney beans, rinsed and drained
2 tablespoon chopped fresh parsley

Heat a large, heavy-bottomed pan over medium heat. Add the oil and cook the celery, pepper, onion and garlic for 7 minutes, until lightly browned. Add the bay leaf and thyme and cook for 2 minutes longer. Add the stock, stir well and bring to a boil.

Meanwhile, trim off the tops of the okra stems. Add the okra, tomatoes, baby corn and zucchini to the pan, reduce the heat and simmer for 5 minutes. Then stir in the rice.

Season with salt, pepper and cayenne to taste. Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.

Stir in the beans and parsley and cook for 5 minutes more. When the rice is done, check the seasoning. Serve hot.

Makes 4 servings.

Nutrition information per serving: 455 calories, 14 grams protein, 79 grams carbohydrates, 12 grams fat, 9 grams fiber, 443 milligrams sodium.