Creole Vegetable Jambalaya

• 1/2 cup vegetable oil
• 3 cups small diced onions
• 2 tablespoons minced shallots
• 1 cups small diced bell peppers
• 2 cups small diced eggplant
• 2 cups small diced yellow squash
• 1 tablespoon minced garlic
• 3 cups chopped tomatoes
• 3 teaspoons salt
• 2 teaspoons cayenne
• 3 bay leaves
• 3 cups long-grain rice
• 6 cups water
• 1 cup chopped green onions

1. Heat the oil in a large heavy pot over medium heat.
2. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes.
3. Add the tomatoes.
4. Season with salt and cayenne.
5. Add the bay leaves.
6. Add the rice and stir for 2-3 minutes.
7. Add the water, stir and cover.
8. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
9. Do not stir during this cooking time.
10. Remove from heat and let stand for 2-3 minutes.
11. Add the green onions and mix.

vegetable oil, onions, shallots, bell peppers, eggplant, yellow squash, garlic, tomatoes, salt, cayenne, bay leaves, longgrain rice, water, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/creole-vegetable-jambalaya-recipe.html (may not work)