Creole-Style Artichoke Jambalaya

Creole Jambalaya

For kids who like a spicy kick, add 1/4 teaspoon cayenne pepper along with the other spices. My preschooler prefers this on the mild side though!


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 3 and 1/2 cups low-sodium vegetable broth
  • 1 (14.5-ounce) can fired-roasted diced tomatoes
  • 1 and 1/2 teaspoons Italian herbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 and 1/2 cups long-grain white rice
  • 1 (15-ounce) drained can artichoke hearts, chopped
  • 1 (15-ounce) drained and rinsed can black-eyed peas
  1. Heat the olive oil in a large pan over medium heat. Add the onion, celery, and bell pepper; cook for 6 minutes, until the vegetables are tender.
  2. Add the broth, tomatoes, Italian herbs, paprika, garlic powder, salt, and black pepper. Bring to a boil, then stir in the rice.
  3. Reduce heat, cover, and simmer for 20 minutes. Add the artichokes and black-eyed peas. Cook for a final 5 minutes, until the rice is cooked and the liquid is absorbed.


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