Louisiana Creole Vegetable Jambalaya
Bursting with bold Creole flavors, this Louisiana Creole Vegetable Jambalaya is a hearty, plant-based twist on the classic Southern dish that's perfect for weeknight dinners or entertaining. Featuring a vibrant medley of fresh vegetables like bell peppers, zucchini, celery, and okra, this one-pot recipe is simmered to perfection with long-grain rice in a rich tomato-based broth infused with smoked paprika, thyme, oregano, and a touch of cayenne pepper for just the right amount of heat. Simple to prepare in just under an hour, this dish shines as a satisfying main course or a flavorful side, topped with fresh parsley and scallions for a pop of color and an herby finish. Whether you're a fan of Cajun and Creole cuisine or exploring it for the first time, this jambalaya will transport your taste buds straight to Louisiana while keeping things wholesome and vegetarian-friendly.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell pepper, diced (red, green, or a mix)
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 28-ounce can diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1.5 cups long-grain rice (uncooked)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 2 bay leaves
- 1 medium zucchini, diced
- 1 cup okra, sliced
- 3 scallions, sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 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, bell peppers, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the canned diced tomatoes (with juice), tomato paste, vegetable broth, and uncooked rice. Stir to combine.
Season with smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, add the diced zucchini and sliced okra. Stir to combine and continue cooking for another 10-15 minutes, or until the rice is fully cooked and tender, and most of the liquid is absorbed.
Remove the bay leaves and adjust seasoning with additional salt, pepper, and hot sauce if desired.
Garnish with sliced scallions and chopped parsley before serving.
Serve hot as a main dish or side and enjoy your flavorful Louisiana Creole Vegetable Jambalaya!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 47.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4817 mg | 102% | |
*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.
