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

 * 1/2 	 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 & freshly ground black pepper, to taste
 * 1/2-1 	teaspoon cayenne pepper, to taste
 * 2 	teaspoons creole seasoning, to taste
 * 1/2 	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

 * Heat the oil in a large heavy pot over medium heat.
 * Add the onions, shallots, bell peppers and garlic and saute until tender, about 5 minutes.
 * Add the Eggplant, Squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
 * Add the tomatoes.
 * Season with salt, Creole seasoning, and additional Cayenne, if desired.
 * Add the bay leaves.
 * Add the rice and stir for 2 to 3 minutes.
 * 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.
 * Deglaze with some of the vegetable stock, stir and combine thoroughly.
 * Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
 * Add the vegetable stock/tomato mixture to vegetables, stir and cover.
 * Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
 * Do not stir the jambalaya while it's cooking.
 * Remove from heat and let stand for 2–3 minutes.
 * Add the green onions and mix thoroughly.
 * Garnish with some fresh long chives, and serve with a salad and good beer.