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Vegetarian Jambalaya


  • 2 Tbsp olive oil
  • 2 cups chopped onion
  • 1 15-oz package frozen spinach (thawed)
  • 2 stalks celery, chopped
  • 1 green and 1 red pepper, chopped
  • 4 cloves garlic, crushed
  • ½ cup each: mustard, turnip, dandelion, and collard greens, chopped
  • 2 28-oz cans diced tomatoes
  • 1 cup ketchup
  • 1 Tbsp each: dried basil, thyme, dill weed, rosemary, paprika
  • 2 bay leaves
  • 1 scant pinch of cloves
  • 1 Tbsp Tabasco sauce
  • ½ cup canned corn
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can of red beans, drained and rinsed


  1. Sauté onions, peppers, celery, and garlic, in olive oil over medium heat, 6 minutes.
  2. Add tomatoes, spices, greens, and spinach
  3. Simmer covered, 40 minutes
  4. Remove bay leaves
  5. Add ketchup, Tabasco, and drained beans
  6. Simmer 5 minutes more.

Yield: 12 servings
Serving Size: 6 oz.
Source: BWH

vegetarian jambalaya nutritional information chart


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