Veggie Jambalaya - 250 Calories Per Serving!

This is a miracle meal.  It's a miracle because it is so unbelievably good, and yet you can eat the WHOLE PAN for 1,000 calories.  Yes, I said the whole freaking pan.  This entire thing, if you were so inclined:

That calories count does not include the wine (darn it).  And you probably won't eat the whole pan.  You will be stuffed full after just one serving, or 1/4 of this - 250 calories!  This is crazy.  This should be national news.  And, if you don't believe me that it tastes amazing, I will tell you that this is my (meat-eating) boyfriend's favorite meal, even though it's vegetarian.  He begs me to make the stuff all the time.

The recipe calls for Emeril's Creole Seasoning, which you can buy pre-mixed in the store, but I highly recommend you don't.  Make your own.  I tried using the kind you buy once and it is just not near as good and the flavors are not as prevalent.

Ingredients:

1-2+ Tablespoons Emeril’s Creole Seasoning

1 Tablespoon Olive Oil

1 Green Pepper

1 Red Pepper

3 Stalks Celery

1 Large Onion

1 Medium Zucchini

1 Large Tomato

2 Tablespoons Chopped Garlic

2 Bay Leaves

1 Tsp Hot Sauce

1 Tsp Vegetarian Worcestershire

1 Cup Uncooked White Rice

3 Cups Vegetable Stock

4 Tablespoons Tomato Paste




Chop up all the vegetables.  Cook zucchini in ½ tbsp olive oil with a sprinkle of creole seasoning for 2 minutes.  Remove.   Add to the pan the pepper, celery and onion with 1 tablespoon creole seasoning and rest of oil).

Cook for 3 minutes, then add garlic, bay leaves, hot sauce, Worcestershire.  Add rice, and stir in broth and tomato paste.  Cook covered for 15 minutes, stirring occasionally.  Add tomatoes and zucchini, with more creole and salt to taste  (at least 1/4-1/2 tsp of salt).  Cook ten minutes more. 

You can thrown some shrimp in it too, or any protein you'd like, really; however, it doesn't feel like it needs it.  It tastes like a complete meal.