Mardi Gras Vegetable Jambalaya

The first time I attempted jambalaya without any meat, my skeptical father leaned over the stove and asked where the sausage was hiding. Two bowls later, he was asking for the recipe instead. This vegetable version proves that Cajun cooking is about the holy trinity and bold spices, not just andouille.

I made this for a Mardi Gras party last year, and my friend who swore she hated okra went back for thirds. The colors alone bring people to the table, but its that smoky, spicy depth that keeps them there.

Ingredients

• 2 tablespoons olive oil: The foundation for sauteing your vegetables until theyre perfectly tender
• 1 large yellow onion, diced: The first member of your holy trinity, providing essential sweetness
• 1 green bell pepper, diced: Adds fresh crunch and that classic Cajun flavor base
• 1 red bell pepper, diced: Brings beautiful color and extra sweetness to balance the heat
• 2 celery stalks, diced: The final piece of the trinity, lending aromatic depth and texture
• 3 garlic cloves, minced: Fresh garlic makes all the difference in building layers of flavor
• 1 medium zucchini, diced: Absorbs spices beautifully and adds meaty texture without the meat
• 1 cup cherry tomatoes, halved: These burst during cooking, releasing sweet juices into the rice
• 1 cup okra, sliced: Authentic Cajun addition that helps thicken the dish naturally
• 1 cup frozen or fresh green peas: Pop of sweetness and vibrant color against the reddish rice
• 1 ½ cups long-grain white rice: Long grain keeps each grain separate and fluffy
• 3 cups vegetable broth: Use a good quality broth, homemade if possible
• 1 (15-ounce) can diced tomatoes: The juices help cook the rice while adding acidity
• 1 tablespoon Cajun seasoning: The soul of the dish, adjust based on your heat tolerance
• 1 teaspoon smoked paprika: Adds that essential smoky depth you usually get from meat
• ½ teaspoon dried thyme: Earthy aroma that rounds out the spice blend
• ½ teaspoon dried oregano: Classic herb that complements the other spices
• ½ teaspoon cayenne pepper: Start here, add more if you like it really spicy
• 1 bay leaf: Classic addition that subtly deepens the overall flavor
• Salt and black pepper: Essential for seasoning, taste as you go
• 2 green onions, sliced: Fresh bite to cut through the rich spices
• ¼ cup fresh parsley, chopped: Bright herbal finish and beautiful green garnish
• Lemon wedges: The acid brightens everything and balances the spices

Instructions

Build your flavor base:

Heat olive oil in a large heavy-bottomed pot over medium heat, then add onion, both bell peppers, and celery. Let them saute for 5 to 7 minutes until theyre softened and fragrant, stirring occasionally.

Add aromatics and more vegetables:

Stir in garlic, zucchini, and okra if using. Cook for another 2 to 3 minutes until you can really smell the garlic and everything has softened slightly.

Toast the rice:

Add the rice to the pot, stirring constantly for about 1 minute to coat every grain with oil and vegetable flavors. This step keeps the rice fluffy and prevents it from becoming gummy.

Add liquids and seasonings:

Pour in the diced tomatoes with their juices and the vegetable broth. Mix in Cajun seasoning, smoked paprika, thyme, oregano, cayenne, bay leaf, salt, and black pepper until everything is well combined.

Simmer to perfection:

Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking, until most liquid is absorbed.

Add the final vegetables:

Stir in cherry tomatoes and green peas, cover again, and cook for 10 more minutes. The rice should be tender and liquid fully absorbed.

Finish and serve:

Remove from heat, discard the bay leaf, and fluff rice gently with a fork. Top with green onions and parsley, then serve with lemon wedges on the side.

Pin Recipe

My neighbor smelled this cooking through our shared wall and knocked on my door with an empty Tupperware container. Now we make it together every Fat Tuesday, each of us chopping different vegetables at my tiny kitchen island.

Making It Your Own

The beauty of jambalaya is how forgiving it is. Ive made this with whatever vegetables were languishing in my crisper drawer, and it always turns out delicious. Sweet potatoes work surprisingly well, adding extra creaminess.

Serving Suggestions

This jambalaya stands alone perfectly, but a simple green salad with citrus vinaigrette cuts the richness nicely. Cornbread or crusty French bread are never bad ideas either, especially for soaking up any flavorful juices at the bottom of the pot.

Make Ahead and Storage

Jambalaya actually improves overnight as the spices meld into every grain of rice. Make it up to two days ahead and reheat gently with a splash of water or broth. It freezes beautifully for up to three months.

• Let it cool completely before storing to prevent condensation
• Reheat on the stove with a splash of broth for the best texture
• The rice will absorb more liquid over time, so adjust seasoning when reheating

Pin Recipe

Laissez les bons temps rouler in your own kitchen with this colorful, spicy celebration in a bowl.

Recipe FAQs

→ What vegetables are used in this dish?

The dish features onion, green and red bell peppers, celery, garlic, zucchini, cherry tomatoes, okra (optional), and green peas.

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

Yes, this preparation uses plant-based ingredients and gluten-free rice, making it suitable for both vegan and gluten-free diets.

→ How can the spiciness be adjusted?

Modify the amount of cayenne pepper and Cajun seasoning to suit your preferred spice level.

→ What tools are recommended for cooking?

A large pot or Dutch oven, chef’s knife, cutting board, and wooden spoon are recommended for preparation and cooking.

→ How long does it take to prepare and cook?

Preparation takes about 20 minutes, with a cooking time of around 40 minutes, totaling approximately one hour.