Creole-style Jambalaya

Description
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.



Ingredients

 * ½ cup olive oil
 * 2 cups yellow onions, small dice
 * 1 cup red onions, small dice
 * 1 cup bell peppers, small dice
 * 1 cup celery, small dice
 * 2 cups eggplants, diced
 * 1 cup yellow squash, diced
 * 1 cup zucchini, diced
 * 1 tablespoon minced garlic
 * 2 tablespoons minced shallots
 * 3 cups chopped tomatoes
 * salt and freshly ground black pepper, to taste
 * ½ – 1 teaspoon cayenne pepper, to taste
 * 2 teaspoons Creole seasoning, to taste
 * ½ teaspoon dried thyme
 * 3 bay leaves
 * 4 cups long-grain rice
 * 1 cup tomato paste
 * 8 cups vegetable stock
 * 1 cup chopped green onions

Directions

 * 1) Heat the oil in a large heavy pot over medium heat.
 * 2) Add the onions, shallots, bell peppers and garlic and saute until tender, about 5 minutes.
 * 3) Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
 * 4) Add the tomatoes.
 * 5) Season with salt, creole seasoning, and additional cayenne, if desired.
 * 6) Add the bay leaves.
 * 7) Add the rice and stir for 2 to 3 minutes.
 * 8) Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
 * 9) De-glaze with some of the vegetable stock, stir and combine thoroughly.
 * 10) Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
 * 11) Add the vegetable stock/tomato mixture to vegetables, stir and cover.
 * 12) Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
 * 13) Do not stir the jambalaya while it's cooking.
 * 14) Remove from heat and let stand for 2–3 minutes.
 * 15) Add the green onions and mix thoroughly.
 * 16) Garnish with some fresh long chives, and serve with a salad and good beer.