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Red Bean Vegetable Jambalaya

Makes: 6  servings Prep 20 mins Cook 40 mins
Red Bean Vegetable Jambalaya
  • 1 tablespoon  vegetable oil
  • 1 large onion, sliced
  • 4 large carrots, peeled and sliced into 1/2-inch coins
  • 1/2 cauliflower, cut into florets, about 6 cups
  • 1 large green pepper, cut into 1-inch pieces
  • 2 cloves garlic, peeled and chopped
  • 2 14 1/2ounce cans no-salt-added diced tomatoes (such as Muir Glen)
  • 1 tablespoon  salt-free Cajun/Creole seasoning (such as the Spice Hunter)
  • 1/2 teaspoon  salt
  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 7.6ounce package whole-grain couscous
Make It

1. 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.

2. Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.

3. Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.

4. While jambalaya is cooking, prepare couscous following package directions.

5. Serve jambalaya over couscous. Makes 6 servings.

Nutrition Facts
  • Servings Per Recipe 6,
  • cal.(kcal)263,
  • Fat, total(g)3,
  • carb.(g)50,
  • fiber(g)9,
  • pro.(g)11,
  • sodium(mg)418,
  • Percent Daily Values are based on a 2,000 calorie diet.

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