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Thursday, November 3, 2011


Happy Friday to everyone, I have the perfect recipe for you to make this weekend.  Yes, this is the Jambalaya recipe that I promised you all yesterday!  There is a little story behind this vegetarian jambalaya.  You see, there is restaurant in Dayton called Meadowlark.

 I went there with Mark and his family to celebrate my birthday and Mark's new job.  Long story short, Meadowlark had a fabulous vegetarian jambalaya filled with eggplant, squash, zucchini, and tofu!  Lets just say that this is a dish that I knew I wanted to attempt to recreate and I think Mark and I got pretty close!

Mark and I followed this recipe from Taste of Home.  Next time I am going to substitute two cups of chicken broth for the two cups of water!  Otherwise this recipe got a two thumbs up from Mark and I!

Vegetarian Jambalaya:
1 Medium Onion
1 Cup Chopped Celery
1 Cup Red Pepper
1 Cup Fresh Mushrooms
1 Cup Zucchini (Mark and I added)
3 Cups Tomatoes (we used 2 cans of tomatoes)
2 Cloves Garlic
1 Teaspoon Olive Oil
2 Tablespoons reduced sodium soy sauce
2 Cups Water (I suggest subbing in chicken broth for more flavor)
Paprika, Cayenne Pepper, Black Pepper and Parsley to Taste ( we used a cajun blend)
Sour Cream or Greek Yogurt for Topping

First chop all your veggies, Mark and I rough chopped them.  Heat the olive oil in a sauce pan and cook veggies until tender.  Add your garlic and saute another minute.
Stir in the tomatoes,
rice, water or chicken broth, soy sauce and the spices.
Transfer your jambalaya to a 2 1/2 quart baking dish.  Place in a pre heated 350 degree oven and bake for 65-70 minutes (or until rice is tender and most of the liquid is absorbed).
Mark and I decided to bake chicken and tofu to top or veggie packed jambalaya with!  It was delicious, I cannot wait to try this recipe again with chicken broth!

Enjoy, Happy Friday and remember to live Happily Ever Healthy!

Have you had a great dish at a restaurant that you have wanted to recreate?  Have you been successful?