Eggplant Jambalaya Food

EGGPLANT JAMBALAYA

Steps:

• 1) Add oil to large skillet. Heat over medium heat. 2) Saute onion and garlic until soft, about 3 minutes. 3) Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine. 4) Cover skillet and cook 3 minutes. 5) Add rice, chicken stock, salt and pepper. Stir to combine and return to boil. 6) Reduce heat to low, cover and simmer 15 minutes or until rice absorbs liquid. 7) Stir in kielbasa slices, cook 5 minutes or until meat is heated through. 8) Remove from heat, keep covered, and set-aside for 5 minutes.

CREOLE-STYLE VEGETARIAN JAMBALAYA

Steps:

• Heat the oil in a large heavy pot over medium heat.
• Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
• Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
• Add the tomatoes.
• Season with salt, Creole seasoning, and additional cayenne, if desired.
• Add the bay leaves.
• Add the rice and stir for 2 to 3 minutes.
• Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
• Deglaze with some of the vegetable stock, stir and combine thoroughly.
• Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
• Add the vegetable stock/tomato mixture to vegetables, stir and cover.
• Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
• Do not stir the jambalaya while it's cooking.
• Remove from heat and let stand for 2-3 minutes.
• Add the green onions and mix thoroughly.
• Garnish with some fresh long chives, and serve with a salad and good beer.