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Creole Vegetable Jambalaya

  • Yield: 8 to 10 servings


  • 1/2 cup vegetable oil
  • 3 cups small diced onions
  • 2 tablespoons minced shallots
  • 1 cups small diced bell peppers
  • 2 cups small diced eggplant
  • 2 cups small diced yellow squash
  • 1 tablespoon minced garlic
  • 3 cups chopped tomatoes
  • 3 teaspoons salt
  • 2 teaspoons cayenne
  • 3 bay leaves
  • 3 cups long grain rice
  • 6 cups water
  • 1 cup chopped green onions


  • Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3 to 5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2 to 3 minutes. Add the water, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.