Vegetable Jambalaya Recipe
Introduction
Vegetable Jambalaya is a flavorful, hearty dish that brings the spirit of Louisiana cooking into your kitchen with a vegetarian twist. Packed with fresh vegetables, spices, and rice, it’s a comforting meal perfect for weeknights or gatherings.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium sweet onion, sliced
- 2 stalks celery, cut into 1/2-inch slices
- 2 medium carrots, cut into 1/2-inch slices
- 1 medium red bell pepper, sliced
- 3 to 4 cloves garlic, minced
- 1 teaspoon hot smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 15-ounce can diced fire-roasted tomatoes
- 1 1/4 cups white rice
- 2 1/2 cups vegetable broth
- 15-ounce can black-eyed peas, drained and rinsed
- 8 ounces frozen cut okra
- Hot pepper sauce, for serving
- Handful chopped celery leaves or fresh parsley, for garnish
Instructions
- Step 1: Heat the olive oil in a 10-inch skillet or braiser over medium-high heat. Add the onion, celery, and carrots. Cook, stirring frequently, for about 6 minutes or until the onions soften slightly.
- Step 2: Add the red bell pepper and continue cooking for about 3 minutes. Stir in the garlic, smoked paprika, cayenne pepper, oregano, thyme, bay leaves, salt, and black pepper. Mix well to coat the vegetables evenly.
- Step 3: Add the diced fire-roasted tomatoes and cook for 2 minutes. Then add the rice and stir to coat it with the spices and vegetables.
- Step 4: Pour in the vegetable broth and stir. Cover the pot, increase the heat slightly, and bring to a boil. Once boiling, reduce the heat to a simmer and cook covered for 10 minutes.
- Step 5: Add the black-eyed peas and frozen okra over the top of the rice without stirring. Cover again and cook for another 10 to 15 minutes, or until the okra is tender and the rice is fully cooked.
- Step 6: Remove the pot from heat and keep it covered. Let it sit for 5 minutes to allow the flavors to meld and the rice to finish steaming.
- Step 7: Fluff the jambalaya gently with a large fork. Serve topped with your favorite hot sauce and a handful of chopped celery leaves or fresh parsley for a fresh finish.
Tips & Variations
- For extra depth, try adding smoked sausage or shrimp if you’re not keeping it vegetarian.
- Adjust cayenne and hot sauce quantities to tailor the heat level to your preference.
- Use brown rice for a nuttier flavor and chewier texture, but increase cooking time accordingly.
- Fresh okra can be used instead of frozen; just slice and add similarly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of vegetable broth if the rice feels dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure your vegetable broth and hot sauce are gluten-free.
Is it possible to prepare jambalaya ahead of time?
Absolutely. You can prepare and cool the jambalaya, then refrigerate it. Reheat thoroughly before serving. Rice texture may change slightly but will still taste delicious.
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Vegetable Jambalaya Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Vegetable Jambalaya is a flavorful, hearty dish packed with fresh vegetables, aromatic spices, and wholesome ingredients. Perfect for a satisfying vegetarian meal, it layers vibrant vegetables, fire-roasted tomatoes, black-eyed peas, and okra with perfectly cooked rice in a one-pot skillet method inspired by traditional Cajun cuisine.
Ingredients
Scale
Vegetables and Aromatics
- 1/4 cup extra-virgin olive oil
- 1 medium sweet onion, sliced
- 2 stalks celery, cut into 1/2-inch slices
- 2 medium carrots, cut into 1/2-inch slices
- 1 medium red bell pepper, sliced
- 3 to 4 cloves garlic, minced
- handful chopped celery leaves or fresh parsley (for garnish)
Spices and Seasonings
- 1 teaspoon hot smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Hot pepper sauce (for serving)
Other Ingredients
- 15-ounce can diced fire-roasted tomatoes
- 1 1/4 cups white rice
- 2 1/2 cups vegetable broth
- 15-ounce can black-eyed peas, drained and rinsed
- 8 ounces frozen cut okra
Instructions
- Sauté Vegetables: Heat the olive oil in a 10-inch skillet or braiser over medium-high heat. Add the onion, celery, and carrots. Cook, stirring frequently, for about 6 minutes or until the onions become slightly soft.
- Add Peppers and Spices: Add the red bell pepper and continue to cook for about 3 minutes. Stir in garlic, hot smoked paprika, cayenne pepper, dried oregano, dried thyme, bay leaves, kosher salt, and freshly ground black pepper. Mix well to coat the vegetables with the spices.
- Add Tomatoes and Rice: Pour in the diced fire-roasted tomatoes and cook for 2 minutes. Add the white rice and stir thoroughly to coat the grains in the flavorful mixture.
- Simmer the Rice: Add the vegetable broth and stir. Cover the pot, raise the heat slightly and bring it to a boil. As soon as it boils, reduce the heat to a simmer. Cook the rice covered for 10 minutes.
- Add Black-Eyed Peas and Okra: After 10 minutes, gently add the drained black-eyed peas and frozen cut okra evenly over the top of the rice. Cover and cook for an additional 10 to 15 minutes or until the okra is tender and the rice is fully cooked.
- Rest and Garnish: Remove the pot from the heat while keeping it covered. Allow the jambalaya to sit undisturbed for 5 minutes. Then, fluff the rice gently with a large fork. Serve topped with your favorite hot pepper sauce and garnish with chopped celery leaves or fresh parsley.
Notes
- For a spicier jambalaya, increase the cayenne pepper or add more hot pepper sauce when serving.
- If you don’t have braiser or a 10-inch skillet, any wide, heavy-bottomed pot with a lid will work.
- Allowing the dish to rest after cooking helps the flavors to meld and the rice to finish absorbing liquid evenly.
- You can substitute brown rice in this recipe, but it will require longer cooking time and more broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun/Creole
Keywords: vegetable jambalaya, vegetarian jambalaya, Cajun rice dish, one-pot meal, black-eyed peas, okra, fire-roasted tomatoes, spicy rice recipe
