Mardi Gras Veggie Jambalaya (Printable Version)
A vibrant veggie jambalaya bursting with Cajun spices and fresh vegetables for any celebration.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
09 - 1 cup frozen okra, sliced (optional)
→ Grains & Legumes
10 - 1 1/2 cups long-grain white rice, rinsed
11 - 1 (15-ounce) can kidney beans, drained and rinsed
12 - 1 (15-ounce) can diced tomatoes, with juice
13 - 3 cups vegetable broth
→ Spices & Seasonings
14 - 1 tablespoon Cajun seasoning
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried oregano
18 - 1 bay leaf
19 - 1/2 teaspoon salt (or to taste)
20 - 1/4 teaspoon black pepper
21 - 1/4 teaspoon cayenne pepper (optional, adjust to taste)
22 - 2 teaspoons hot sauce (optional, for serving)
23 - 2 tablespoons fresh parsley, chopped (for garnish)
24 - 2 green onions, sliced (for garnish)
# Directions:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion, bell peppers, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in zucchini, cherry tomatoes, and okra (if using). Cook for 2-3 minutes.
04 - Add rice, kidney beans, diced tomatoes (with juice), vegetable broth, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the rice is tender and liquid is absorbed.
06 - Remove from heat. Let stand, covered, for 5 minutes. Remove bay leaf.
07 - Fluff rice with a fork, adjust seasoning as needed.
08 - Garnish with parsley and green onions. Serve with hot sauce on the side if desired.
# Expert Tips:
01 -
- Every forkful delivers the classic holy trinity of Cajun cooking without needing any meat prep
- The rice absorbs all those spices and tomato juices while simmering, creating flavor pockets throughout
- Everything cooks in one pot, meaning less cleanup and more time with your people
02 -
- Lifting the lid too often releases steam and extends cooking time, so trust the process and let it simmer undisturbed
- The resting period is not optional, it allows the rice to absorb the last bits of moisture for perfect texture
03 -
- Rinse your rice until the water runs completely clear to prevent gummy results
- Use a heavy pot with a tight-fitting lid to ensure even cooking and proper steam retention