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Vegetable Jambalaya Recipe

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This recipe for Vegetable Jambalaya, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


cup olive oil blend
4 each onions diced
2 tablespoons minced garlic
1 pound celery diced
4 each green bell pepper diced
1 pound zucchini diced
1 pound yellow squash diced
1 pound mushroom sliced
1 quarts canned tomatoes diced in juice
2 quarts vegetable broth
6 cups rice
2 tablespoons Cajun seasoning
1 tablespoon basil leaves crumbled
1 tablespoon oregano crumbled

Saute onions and garlic in oil until softened. Add other vegetables (except tomatoes) and
cook for 5 minutes.
Add rice, broth, tomatoes and seasonings, bring to a boil, cover and cook approx. 20
minutes until rice is done.
Serving Ideas: Serve as a vegetarian entree or accompaniment to main dish.

Number Of Servings:
Number Of Servings:




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