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  • Home
  • Get Involved
    • Enroll Now!
    • Volunteer Opportunities >
      • AVLO >
        • 2021 AVLO Forum
    • Teen Leadership Opportunities >
      • Youth in Governance
      • Youth Ambassador
    • Donate
  • District Programs
    • Anchorage
    • Bethel
    • Bristol Bay/Dillingham
    • Fairbanks/Tanana District >
      • 2020 4-H Exhibition
    • Kenai Peninsula
    • Kodiak >
      • Interested Members
      • Kodiak Agriculture - Inspiring the Next Generation
      • At Home Kits
    • Mat Su/Copper River >
      • MatSu/Copper River 4-H News
    • Nome
    • Southeast >
      • Enroll in 4-H
      • Sitka
  • Statewide Programs
    • Learn By Doing At Home
    • STEM / Healthy Habits >
      • Upcoming Events
    • Shooting Sports
    • Public Presentations >
      • Demonstrations 101
    • Alaska 4-H Livestock >
      • State Livestock Contest
    • Horse Programming
    • STEAM
    • Citizen Science
  • Resources
  • Military
Veggie Jambalaya
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Yield: Serves 6-8

Ingredients:
  • 1 Tbsp. oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 2 cups water
  • 14 oz. can diced tomatoes, undrained
  • 8 oz. can tomato sauce
  • 1/2 tsp. dried Italian seasoning
  • 1/4 tsp. crushed red pepper flakes
  • 1/8 tsp. fennel seeds, crushed
  • 1 cup uncooked long grain rice
  • 15 oz. can butter beans, rinsed and drained
  • 15 oz. can red beans, rinsed and drained


Directions:
In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.

Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. You can serve the recipe at this point.

Or, to freeze, cool casserole first, then ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot.

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308 Tanana Loop, Room 209
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