Jambalaya Stew

Jambalaya Stew
Photo by Oxmoor House

Ingredients

  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon chili powder
  • 1 ½ cups chopped green bell pepper (about 2 small)
  • 3 (8-ounce) cans no-salt-added tomato sauce
  • 1 teaspoon hot sauce
  • 4 cups water
  • 3 garlic cloves, minced
  • + 7 more ingredients
    • 2 (15-ounce) cans no-salt-added red kidney beans, undrained
    • 2 ½ cups chopped tomato (about 2 large)
    • ¾ teaspoon salt
    • 1 (16-ounce) package frozen sliced okra, thawed
    • 1 bay leaf
    • 2 cups uncooked instant rice
    • 1 cup chopped onion (about 1 medium)

Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes.Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf.

View full recipe at My Recipes

Comments

Variations on Jambalaya Stew

  • Jambalaya Stew
    • 2 (15-ounce) cans no-salt-added red kidney beans, undrained
    • 1 teaspoon chili powder
    • 2 1/2 cups chopped tomato
    • +39 other ingredients


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