Wednesday, September 22, 2010

Cajun Veggie Pot

I am having a lot of fun taking recipes I originally made with meat (i.e. Cajun Shrimp Boil) and turning them into vegetarian meals. So far I have prevailed and I hope for the success to continue!  Serve with crusty french bread to soak up the broth and you have a perfect summer or winter meal.

If you want to make this a little more "substantial" by adding more protein, a can of drained and rinsed Great Northern or Kidney Beans would be a perfect addition, just plop them in the pot at the end before serving.

Group 1
4 cups vegetable stock
3 cups water
2 bay leaves
2 garlic cloves 
gently smash with flat part of knife and peel
1 tbsp Creole seasoning (Tony Cachere's)
1 tbsp blackening seasoning
1 tsp smoked paprika

Group 2
4 medium red potatoes
wash and chop into small/medium wedges
4 large carrots 
wash and chop into wedges the size of the potato pieces
do not peel carrots unless outside is "un-washably" dirty

Group 3
1 large ear sweet corn 
remove husk and silk, cut into 4 pieces
1/2 lb fresh green beans 
snap off woody ends and chop in half

(Follow the directions in italics for each ingredient above) 

Put all Group 1 ingredients in pot and bring to a boil, cover and let boil for 10 minutes

Put Group 2 ingredients in pot and cover, simmer for 15 minutes until potatoes and carrots are soft but not entirely cooked

Put Group 3 ingredients in pot and simmer uncovered for 5-7 minutes until green beans are tender crisp, corn kernels are cooked and potatoes and carrots are tender

Serve in a bowl with Creole Seasoning sprinkled on top

Servings 2
Calories per serving (2 pieces corn, 1/2 veggie medley and broth)    
415 calories

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