Description
A hearty and flavorful vegetable jambalaya featuring a medley of fresh vegetables, spices, and rice simmered together in a rich broth. This vegetarian version incorporates bell peppers, celery, zucchini, and optional beans and okra, seasoned with smoked paprika and herbs for a classic Creole-inspired dish.
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 Herbs
- 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)
- 1/4 cup fresh parsley, chopped (for garnish)
For Serving
- Lemon wedges
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green and red bell peppers, and celery. Cook them for 5-7 minutes until they become softened and fragrant.
- Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini and cook for an additional 2-3 minutes to allow the flavors to meld and the zucchini to soften slightly.
- Add the Spices: Incorporate the smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, salt, and ground cumin. Cook the mixture for about 1 minute, stirring continuously, until the spices release their aroma.
- Add Rice and Tomatoes: Pour in the rice and stir thoroughly to coat it with the spices and mixed vegetables. Then add the can of diced tomatoes including their juice, vegetable broth, and bay leaves. Mix everything well to combine.
- Simmer the Jambalaya: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for 20-25 minutes until the rice is fully cooked and the liquid has been absorbed. For brown rice, extend cooking to 40-45 minutes. Stir occasionally to prevent sticking.
- Add Optional Beans and Okra: If using kidney beans and/or okra, add them into the pot during the last 5-10 minutes of the cooking time so they heat through without overcooking.
- Adjust Seasonings: Taste the jambalaya and adjust the seasoning by adding more salt, pepper, or hot sauce according to your preference.
- Serve and Garnish: Remove the bay leaves before serving. Plate the jambalaya hot, garnished with fresh chopped parsley and a squeeze of fresh lemon juice for brightness.
Notes
- You can substitute long-grain rice with brown rice for a nuttier flavor and added fiber; just increase cooking time accordingly.
- If you prefer a spicier jambalaya, increase the cayenne pepper or hot sauce to suit your taste.
- Okra and kidney beans are optional but add great texture and protein; omit if you want a simpler vegetable jambalaya.
- For a gluten-free meal, ensure that your vegetable broth and hot sauce are gluten-free.
- Leftovers store well in the fridge for up to 4 days and can be reheated on the stovetop or microwave.
