Creole Vegetable JambalayaRecipe Courtesy of Emeril Lagasse

Ingredients

• 1/2 cup vegetable oil
• 3 cups small diced onions
• 2 tablespoons minced shallots
• 1 cups small diced bell peppers
• 2 cups small diced eggplant
• 2 cups small diced yellow squash
• 1 tablespoon minced garlic
• 3 cups chopped tomatoes
• 3 teaspoons salt
• 2 teaspoons cayenne
• 3 bay leaves
• 3 cups long-grain rice
• 6 cups water
• 1 cup chopped green onions

Directions

Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.

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Ingredients

• 1/2 cup vegetable oil
• 3 cups small diced onions
• 2 tablespoons minced shallots
• 1 cups small diced bell peppers
• 2 cups small diced eggplant
• 2 cups small diced yellow squash
• 1 tablespoon minced garlic
• 3 cups chopped tomatoes
• 3 teaspoons salt
• 2 teaspoons cayenne
• 3 bay leaves
• 3 cups long-grain rice
• 6 cups water
• 1 cup chopped green onions

Directions

Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.