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Vegetable Jambalaya Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes (long-grain rice) or 45 minutes (brown rice)
  • Total Time: 40 minutes (long-grain rice) or 60 minutes (brown rice)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Creole
  • Diet: Vegetarian

Description

This Vegetable Jambalaya is a vibrant and hearty one-pot meal featuring a blend of fresh vegetables, spices, and rice simmered to perfection. Perfect for a flavorful vegetarian dinner, it combines bell peppers, zucchini, and optional kidney beans and okra in a savory tomato-base infused with smoked paprika and herbs.

Ingredients

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 cup frozen or fresh okra (optional)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Staples & Canned Goods

  • 1 can (14 oz) diced tomatoes (with juice)
  • 1 can (15 oz) kidney beans, drained and rinsed (optional)

Grains & Broth

  • 1 1/2 cups long-grain rice (or brown rice for a healthier option)
  • 3 cups vegetable broth

Spices & Seasonings

  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground cumin
  • 2 bay leaves
  • 1 tablespoon hot sauce (optional)

Instructions

  1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, green and red bell peppers, and celery. Cook for 5-7 minutes until softened.
  2. Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini, cooking for an additional 2-3 minutes until fragrant and slightly tender.
  3. Add the Spices: Mix in smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, salt, and ground cumin. Cook for 1 minute to awaken the spices’ flavors.
  4. Add Rice and Tomatoes: Pour the rice into the pot and stir to coat it with the spices and vegetables. Add the diced tomatoes with their juice along with the vegetable broth and bay leaves. Stir to combine everything evenly.
  5. Simmer the Jambalaya: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 20-25 minutes if using long-grain rice, or 40-45 minutes if using brown rice, stirring occasionally until the rice is cooked and liquid is absorbed.
  6. Add Beans and Okra (Optional): If you are using kidney beans and/or okra, add them in during the last 5-10 minutes of cooking to warm through without losing texture.
  7. Adjust Seasoning: Taste the jambalaya and adjust seasoning with additional salt, pepper, or hot sauce according to your preference.
  8. Serve and Garnish: Remove the bay leaves. Serve the jambalaya hot, garnished with freshly chopped parsley and a squeeze of lemon juice for brightness.

Notes

  • To make the dish vegan, ensure the vegetable broth used is vegan-friendly.
  • Substitute brown rice for longer cooking time and added fiber and nutrients.
  • Adjust cayenne pepper according to your heat tolerance.
  • The kidney beans and okra are optional but add texture and protein to the dish.
  • For a spicier kick, add extra hot sauce or cayenne pepper.
  • Leftovers store well in the refrigerator for up to 4 days and can be reheated on the stovetop or microwave.

Find it online: https://slsrecipes.com/vegetable-jambalaya-recipe/