Mardi Gras Vegetable Jambalaya

The first time I attempted vegetable jambalaya, my tiny apartment kitchen smelled like a French Quarter street corner for days. I'd been craving something that captured that electric Mardi Gras energy without needing a flight to Louisiana. The colors alone were enough to make me fall in love with this dish red peppers, green onions, golden rice all mingling in one pot.

I made this for a friends birthday dinner last February, right when winter feels endless. Everyone kept asking what made it smell so incredible. Watching them reach for seconds, completely forgetting it was entirely plant based, was my favorite moment of the night.

Ingredients

• 2 tablespoons olive oil: Creates the foundation for your vegetable base and helps spices bloom
• 1 large yellow onion, diced: Adds sweetness that balances the heat and depth
• 1 green bell pepper and 1 red bell pepper, diced: Essential Cajun trinity components plus gorgeous color contrast
• 2 celery stalks, diced: Completes the holy trinity of Cajun cooking with its aromatic crunch
• 3 garlic cloves, minced: Fresh is non negotiable here for that authentic foundation
• 1 medium zucchini, diced: Absorbs all those spices while adding tender bites throughout
• 1 cup cherry tomatoes, halved: They burst during cooking creating little pockets of bright acidity
• 1 cup okra, sliced: Traditional textural element but optional if you're not a fan
• 1 cup green peas: Add pops of sweetness and emerald color against the spiced rice
• 1 ½ cups long grain white rice: Proper texture is crucial, short grain turns mushy here
• 3 cups vegetable broth: Low sodium lets you control the salt level perfectly
• 1 (15 ounce) can diced tomatoes: The juices help create that perfect rice consistency
• 1 tablespoon Cajun seasoning: The backbone flavor, homemade or store bought both work
• 1 teaspoon smoked paprika: Adds that subtle smoky depth usually from andouille
• ½ teaspoon dried thyme and oregano: Classic herbs that round out the flavor profile
• ½ teaspoon cayenne pepper: Adjust based on your heat tolerance, it builds as it cooks
• 1 bay leaf: Dont forget to remove it before serving, nobody wants that surprise
• Salt and black pepper: Taste at the end, the Cajun seasoning might be enough
• 2 green onions and ¼ cup fresh parsley: Fresh garnish cuts through the richness beautifully
• Lemon wedges: A squeeze brightens everything just before serving

Instructions

Build your flavor foundation:

Heat olive oil in your heavy pot over medium heat. Toss in onion, both bell peppers, and celery, letting them soften and become fragrant for about 7 minutes. Listen for that gentle sizzle that tells you the vegetables are releasing their sweetness.

Add the aromatics and tender vegetables:

Stir in garlic, zucchini, and okra if using. Cook for just 2 to 3 minutes until you can smell the garlic wafting up, being careful not to burn it.

Toast the rice:

Add the dry rice directly to the pot, stirring constantly to coat every grain with oil and vegetable juices. Watch for the rice to turn slightly translucent at the edges, about 2 minutes of stirring.

Create the cooking liquid:

Pour in the diced tomatoes with all their juices followed by the vegetable broth. The liquid should look rich and slightly reddish from the tomatoes.

Season generously:

Mix in Cajun seasoning, smoked paprika, thyme, oregano, cayenne, bay leaf, salt, and pepper. Give everything a thorough stir to distribute the spices evenly.

Simmer to perfection:

Bring to a boil then immediately reduce to low heat. Cover tightly and let simmer for 25 minutes, lifting the lid just once or twice to give it a gentle stir and prevent sticking.

Add the delicate vegetables:

Stir in cherry tomatoes and green peas. Cover again and cook for 10 more minutes until the rice is tender and most liquid has been absorbed.

Finish and fluff:

Remove from heat and fish out that bay leaf. Let it sit covered for 5 minutes, then fluff with a fork before scattering green onions and parsley over the top.

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This recipe became my go to for potlucks after someone asked if I'd spent all day cooking it. The truth is most of the work happens hands off while the rice simmers away, filling the kitchen with incredible aromas that make everyone gather around wondering what's for dinner.

Making It Your Own

Sometimes I throw in kidney beans halfway through cooking when I want extra heartiness. Plant based sausage crumbles work beautifully too, just add them when you sauté the initial vegetables so they develop some color and flavor.

Serving Suggestions

Cornbread on the side is never a bad idea, especially if you've gone heavy on the cayenne. A simple green salad with vinaigrette cuts through the richness and balances the meal beautifully.

Storage And Reheating

This actually tastes better the next day as the spices continue to meld. Store in an airtight container for up to 3 days and reheat gently with a splash of broth or water.

• Never reheat on high heat or the rice will become tough and dry
• The freezer is your friend for meal prep, portions freeze well for up to 3 months
• Let frozen jambalaya thaw overnight in the refrigerator before reheating

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Whether it's Mardi Gras or just a Tuesday night needing some excitement, this vegetable jambalaya brings the celebration to your table every single time.

Recipe Questions

→ What vegetables are included in this dish?

It features yellow onion, green and red bell peppers, celery, garlic, zucchini, cherry tomatoes, okra, and green peas.

→ Can this dish be made vegan and gluten-free?

Yes, all ingredients are plant-based and naturally gluten-free, making it suitable for vegan and gluten-free diets.

→ How is the spice level adjusted?

The spice intensity can be tailored by modifying the amounts of cayenne pepper and Cajun seasoning according to taste.

→ What cooking method is used here?

Vegetables and rice are sautéed, then simmered in vegetable broth and diced tomatoes with spices until tender.

→ What garnishes enhance the final dish?

Fresh green onions, chopped parsley, and lemon wedges brighten and complement the flavors.

→ Can additional protein be added to the dish?

Yes, cooked beans like kidney or black beans or plant-based sausage can be included for extra protein.