Jammin Vegetable Jambalaya
Get ready to spice up your dinner table with our hearty and flavorful *Jammin Vegetable Jambalaya*! This vibrant one-pot recipe is a vegetarian twist on the classic Southern favorite, brimming with bold Cajun-inspired flavors and wholesome ingredients. Packed with colorful vegetables like bell peppers, celery, and onions, as well as protein-rich kidney beans and black-eyed peas, this dish is seasoned to perfection with smoked paprika, thyme, oregano, and a hint of cayenne pepper for a spicy kick. Simmered with long-grain white rice in a savory vegetable broth, every bite is an irresistible melody of comforting textures and robust spices. Ready in just under an hour, this easy-to-make jambalaya is perfect for weeknight dinners or any occasion that calls for a crowd-pleasing, plant-based meal. Garnish with fresh parsley, green onions, and a splash of hot sauce for a finishing touch that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 units celery stalks, diced
- 4 units garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 3 cups vegetable broth
- 1.5 cups long-grain white rice
- 1 cup cooked kidney beans (or canned, drained and rinsed)
- 1 cup cooked black-eyed peas (or canned, drained and rinsed)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 units bay leaves
- 2 units green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste optional hot sauce (for serving)
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, green and red bell peppers, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices), vegetable broth, and bay leaves. Stir well to combine.
Bring the mixture to a gentle boil, then add the rice. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Once the rice is almost fully cooked, add the cooked kidney beans and black-eyed peas. Stir gently to combine and allow the mixture to cook for another 5 minutes until heated through.
Remove the bay leaves from the pot and discard.
Taste and adjust the seasoning, adding more salt, black pepper, or cayenne pepper as desired.
Serve hot, garnished with sliced green onions, chopped parsley, and optional hot sauce on the side.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 45.7 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4686 mg | 100% | |
*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.
