Description

This Vegetable Jambalaya is a flavorful and hearty one-pot dish packed with a medley of vegetables, rice, and spices. Perfect as a comforting vegetarian meal, it combines aromatic herbs, smoky paprika, and optional beans and okra for added texture and nutrition, all simmered to perfection in a savory vegetable broth. Great for a wholesome dinner that brings a taste of the classic Cajun-inspired dish without the meat.

Ingredients

Scale

Vegetables

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)

Pantry and Spices

2 tablespoons olive oil
1 can (14 oz) diced tomatoes (with juice)
1 1/2 cups long-grain rice (or brown rice for a healthier option)
3 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed (optional)
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)

Garnish

1/4 cup fresh parsley, chopped
Lemon wedges (for serving)

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Instructions

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green and red bell peppers, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini. Continue cooking for an additional 2-3 minutes, allowing the zucchini to soften slightly and the garlic to release its aroma.
Add the Spices: Mix in smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, salt, and ground cumin. Cook this mixture for about 1 minute to toast the spices and enhance their flavors.
Add Rice and Tomatoes: Pour in the rice and stir well to coat the grains with spices and vegetables. Then add the canned diced tomatoes along with their juice, vegetable broth, and bay leaves. Stir everything to combine evenly.
Simmer the Jambalaya: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. For long-grain white rice, cook for 20-25 minutes until the rice is tender and the liquid is fully absorbed. For brown rice, simmer longer for 40-45 minutes.
Add Beans and Okra (Optional): If using kidney beans and/or okra, add them during the last 5-10 minutes of cooking so they heat through without becoming overly soft.
Adjust Seasoning: Taste the jambalaya and adjust seasoning as needed by adding more salt, pepper, or hot sauce for extra heat and flavor.
Serve and Garnish: Remove the bay leaves before serving. Plate the jambalaya hot, garnished with fresh chopped parsley and a squeeze of lemon juice to brighten the flavors.

Notes

This recipe is easy to customize – swap or add your favorite vegetables based on what’s in season.
For added protein, consider stirring in cooked sausage or chicken if not strictly vegetarian.
Use brown rice for a nuttier flavor and increased fiber, adjusting cooking time accordingly.
The optional kidney beans and okra add authentic texture and nutrition and can be omitted if preferred.
Adjust cayenne pepper to your desired spice level or omit for a milder dish.
Leftovers reheat well and flavors deepen overnight, making this great for meal prep.