Makes 6 to 8 servings

Motivated by her garden, teenager Jennifer Bauermeister assembled an all-vegetable jambalaya using a classic recipe as a guide. In lieu of the shellfish, she added more spices and a greater variety of vegetables.

How to Make It

Step 1

Core tomatoes. Chop 1 tomato and slice the other.

Step 2

Stem, seed, and coarsely chop bell pepper.

Step 3

Peel kohlrabi and cut into 1/2-inch chunks.

Step 4

Trim ends from carrots, zucchini, and beans. Cut carrots in half lengthwise, then into 2-inch pieces. Quarter zucchini lengthwise, then cut into 2-inch pieces. Cut beans into 2-inch pieces. Chop onion.

Step 5

In a 6- to 8-quart pan over medium heat, stir oil, onion, and garlic occasionally until onion is limp, about 4 minutes.

Step 6

Stir in the chopped tomato, bell pepper, kohlrabi, carrots, cayenne, and pepper. Cover and simmer, stirring occasionally, until kohlrabi is barely tender when pierced, about 10 minutes.

Step 7

Stir in rice and broth and bring mixture to a boil over high heat. Cover, reduce heat, and simmer until rice is almost tender to bite, about 20 minutes. Add zucchini and green beans; simmer, covered, just until beans are tender when pierced, 7 to 10 minutes longer.

Step 8

Spoon onto a platter and top with sliced tomato. Add salt to taste.

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