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    You are in: Home / Low-cholesterol / Meatless Jambalaya Recipe
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    Meatless Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Connie K's Note:

    This is based on the Creole dish jambalaya. I change the type of beans I use, depending on what's on hand. You can also spice it up, as desired. Original recipe is from Pillsbury.

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    Units: US | Metric


    1. 1
      Heat oil in large skillet over medium-high heat until hot; Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp-tender.
    2. 2
      Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed; Bring to a boil; Add rice; Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.
    3. 3
      Stir in beans; Cover; simmer and additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.

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    Ratings & Reviews:

    • on June 10, 2004


      Oooh, this was so good! With Cheesy Eggplant Pesto Stacks this made a complete vegetarian meal! I added salt and pepper to taste. Lovely with the fennel seeds. I also added some chopped zucchini and yellow squash because I have alot. Thank you so much. I'm going to take this to birthday fellowship dinner at church Sabbath!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Meatless Jambalaya

    Serving Size: 1 (707 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 547.5
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 1235.2 mg
    Total Carbohydrate 103.9 g
    Dietary Fiber 19.7 g
    Sugars 7.2 g
    Protein 25.1 g

    The following items or measurements are not included:

    dried Italian seasoning

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