Mardi Gras Veggie Jambalaya (Printable)
A vibrant, vegetable-packed Louisiana rice dish featuring bold Cajun spices and fresh ingredients.
# What You’ll 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)
# How To Make It:
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.
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 Advice:
01 -
- One pot delivers all those complex Cajun layers without hours of prep
- The vegetables soak up those spices so beautifully that even meat lovers ask for seconds
02 -
- Resist the urge to lift the lid while the rice simmers or you'll interrupt the cooking process
- Letting it rest off heat is non-negotiable for perfectly fluffy texture
03 -
- A splash of liquid smoke transforms this into something that confuses dedicated meat eaters
- If the rice seems too firm after the simmer time, add just 2 tablespoons of broth and cook 5 more minutes