Creole Style Vegetarian Jambalaya
Bursting with bold Creole flavors, this vegetarian jambalaya is a vibrant one-pot dish that’s as hearty as it is wholesome. Packed with a medley of fresh aromatics like onion, celery, and green bell pepper, this recipe layers in fragrant spices such as smoked paprika, thyme, and cayenne for a smoky, spicy kick. Long-grain white rice simmers in a savory tomato-infused broth, absorbing every bit of flavor, while tender okra and protein-rich kidney beans add texture and substance. Garnished with fresh parsley, scallions, and a dash of hot sauce, this plant-based jambalaya is a celebration of Louisiana-inspired comfort food. Perfect as a satisfying weeknight meal or a crowd-pleasing dish, this Creole staple is both flavorful and filling, offering a delicious twist on a classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned, with juices)
- 3 cups vegetable broth
- 1.5 cups long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 1.5 cups kidney beans (cooked or canned, drained and rinsed)
- 1 cup okra (fresh or frozen, sliced)
- 2 scallions, sliced (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- hot sauce (optional, to taste)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.
Stir in the diced tomatoes (with juices), vegetable broth, and uncooked rice.
Add the smoked paprika, thyme, oregano, cayenne pepper, salt, black pepper, and bay leaves. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer for 20-25 minutes, stirring occasionally to prevent sticking, until the rice is cooked and liquid is mostly absorbed.
Gently fold in the kidney beans and okra, and cook for another 5 minutes until heated through.
Taste and adjust seasonings as needed. Remove and discard bay leaves.
Serve warm, garnished with scallions, parsley, and a splash of hot sauce if desired.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5810 mg | 253% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 46.1 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5402 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
