Description
This Vegetable Jambalaya is a vibrant, hearty, and flavorful one-pot dish packed with a colorful medley of fresh vegetables, aromatic spices, and tender rice. Ideal for a wholesome vegetarian meal, it brings a taste of Cajun-inspired cooking with a healthy twist, featuring ingredients like bell peppers, zucchini, okra, and kidney beans in a rich tomato base. Perfect for a comforting dinner, this recipe is easy to prepare with common pantry staples and can be customized with your preferred heat level.
Ingredients
Scale
Vegetables and 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)
Pantry Items
- 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)
Spices and 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)
Garnish and Serving
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat to warm it evenly. Add the diced onion, green and red bell peppers, and celery. Cook these vegetables for 5-7 minutes until they become soft and aromatic, stirring occasionally to prevent sticking.
- Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini. Continue cooking for an additional 2-3 minutes, allowing the garlic to release its fragrance and the zucchini to soften slightly without losing its shape.
- Add the Spices: Sprinkle in the smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, salt, and ground cumin. Stir well to coat the vegetables with these spices. Cook the mixture for about 1 minute so the spices can bloom and become fragrant.
- Add Rice and Tomatoes: Pour in the rice and stir thoroughly so that each grain is combined with the spiced vegetable mixture. Then add the canned diced tomatoes along with their juice, combining everything evenly.
- Pour in Broth and Add Bay Leaves: Pour in the vegetable broth and add the bay leaves. Stir gently to mix all ingredients together in the pot.
- Simmer the Jambalaya: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot tightly. Let it simmer for 20-25 minutes if using long-grain white rice, or 40-45 minutes if using brown rice, until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Add Beans and Okra: If using kidney beans and/or okra, stir them in during the last 5-10 minutes of cooking to warm through without overcooking.
- Adjust Seasoning: Remove the lid and taste the jambalaya. Adjust salt, pepper, or add hot sauce as desired to enhance the flavor according to your preference.
- Serve and Garnish: Remove and discard the bay leaves. Serve the jambalaya hot, garnished with freshly chopped parsley and a squeeze of lemon juice to add brightness and balance the rich flavors.
Notes
- You can substitute brown rice for long-grain white rice to increase fiber and nutrients, but note the longer cooking time.
- Okra and kidney beans are optional but add authentic texture and protein to the dish.
- Adjust cayenne pepper and hot sauce quantities based on your preferred spice level.
- For a gluten-free version, ensure the vegetable broth and hot sauce you use are certified gluten-free.
- This recipe can be made vegan and vegetarian as it contains no animal products.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely on the stovetop or microwave.
