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Jambalaya Sauce:
2 tbsp vegetable oil
2 cups chopped onion
2 cups chopped green pepper
1-1/2 cups diced celery
2 tbsp minced garlic
2 tbsp Cajun spice blend
2 tsp hot pepper sauce
2 bay leaves
2 tsp brown sugar
2-1/2 cups chopped tomatoes or diced canned
1 cup tomato sauce or crushed tomato
salt to taste
Jambalaya:
6 cups chopped or sliced fresh vegetables (mixture of carrots, broccoli, zucchini, cauliflower, bell peppers, onion
2 to 3 tbsp vegetable oil
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1.For sauce, heat oil in a large skillet, add onion, green pepper celery, and garlic. Cook stirring in hot oil for 2 minutes
2.Stir in Cajun spice blend and hot pepper sauce. Simmer 2 to 3 minutes then add bay leaves, sugar, chopped tomato and tomato sauce. Cook on low to medium heat until sauce thickens. Remove from heat. Remove bay leaves. Mixture can be cooled & refrigerated.
3.Heat 2 to 3 tablespoons oil in a large skillet; add your choice of chopped vegetables. Cook stirring 1 to 2 minutes then stir in Jambalaya Sauce. Cook covered on high heat for 4 minutes or until sauce thickens and vegetables are just tender. Serve as a main course over rice.
Makes 6 servings
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