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large onion, sliced
large carrots, peeled and sliced into 1/2-inch coins
cauliflower, cut into florets, about 6 cups
large green pepper, cut into 1-inch pieces
cloves garlic, peeled and chopped
14 1/2ounce cans
no-salt-added diced tomatoes (such as Muir Glen)
salt-free Cajun/Creole seasoning (such as the Spice Hunter)
15 ounce can
red kidney beans, drained and rinsed
Heat oil in a stockpot over medium heat. Add the onion and carrots and cook 6 minutes, stirring occasionally. Add cauliflower and pepper and cook an additional 6 minutes, stirring occasionally.
Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.
Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.
While jambalaya is cooking, prepare couscous following package directions.
Serve jambalaya over couscous. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(g)3
- Percent Daily Values are based on a 2,000 calorie diet
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