Name: New Orleans Creole Cookerys VEGETARIAN JAMBALAYA OR PASTA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2 tbs Olive oil; 1 cup Onion, chopped; 1 cup Bell pepper, chopped; 1 cup Celery, chopped; 3 tbs Garlic, minced; 1 cup Zucchini, diced; 1 cup Carrot, diced; 1 15 oz Canned diced tomatoes; 3 cups Vegetable broth; 2 tbs Cajun seasoning; 1.5 cups Rice (white or brown); 1 tbs Parsley, chopped; to taste Salt; to taste Black pepper

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

A medley of fresh garden veggies smothered with Cajun spices and rice or tossed with pasta

In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.

Prepare the Vegetables

Stir in minced garlic and Cajun seasoning. Cook for an additional 1-2 minutes until fragrant.

Add Garlic and Spices

Add zucchini, carrot, and canned diced tomatoes (with juice) to the pot. Stir well.

Incorporate Remaining Vegetables

Pour in vegetable broth and add rice. Bring the mixture to a boil.

Add Rice and Broth

Reduce heat to low, cover, and let simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.

Simmer

Remove from heat. Stir in chopped parsley and season with salt and black pepper to taste. Serve hot.

Finish and Serve

Olive oil

Onion, chopped

Bell pepper, chopped

Celery, chopped

Garlic, minced

Zucchini, diced

Carrot, diced

Canned diced tomatoes

Vegetable broth

Cajun seasoning

Rice (white or brown)

Parsley, chopped

Salt

Black pepper

VEGETARIAN JAMBALAYA OR PASTA

Dive into a bowl of GUMBO YAYA, a heartwarming blend of rich, savory broth filled with succulent shrimp, tender chicken, and spicy andouille sausage. Enhanced with the perfect mix of spices and the freshest vegetables, each spoonful delivers a taste of Louisiana's vibrant culinary heritage. Served over a bed of fluffy rice, this dish is a comforting symphony of flavors that will transport your taste buds straight to the bayou.

GUMBO YAYA

Pan seared and topped with sautéed jumbo lump crab meat with a delicious herb hollandaise, accompanied with creole green beans & heirloom potatoes

REDFISH PONCHARTRAIN

Almond crusted batter, fried & topped with a creole mineure, served with creole green beans and heirloom potatoes

REDFISH ALMONDINE

Pan seared filet medallions and grilled shrimp, creole bordelaise sauce, grilled French bread, baby green beans.

COURTYARD TOURNEDOS

Pan seared redfish topped with a dill buere blanc sauce, served with creole green beans

BLACKENED REDFISH

Served with heirloom potatoes & hush puppies

LOUISIANA OYSTER PLATE

Make VEGETARIAN JAMBALAYA OR PASTA Recipe in just 45m. A medley of fresh garden veggies smothered with Cajun spices and rice or tossed with pasta

Vegetarian Jambalaya Or Pasta Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions