Mardi Gras Vegetable Jambalaya (Printable Version)

Spicy, colorful jambalaya with fresh vegetables and classic Cajun taste, ideal for vibrant meals.

# What You Need:

→ Fresh Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow 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 okra, sliced (optional)
10 - 1 cup frozen or fresh green peas

→ Rice & Liquids

11 - 1 ½ cups long-grain white rice
12 - 3 cups vegetable broth
13 - 1 (15-ounce) can diced tomatoes, with juices

→ Spices & Seasonings

14 - 1 tablespoon Cajun seasoning
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon dried thyme
17 - ½ teaspoon dried oregano
18 - ½ teaspoon cayenne pepper (adjust to taste)
19 - 1 bay leaf
20 - Salt and black pepper, to taste

→ Garnishes

21 - 2 green onions, sliced
22 - ¼ cup fresh parsley, chopped
23 - Lemon wedges, for serving

# How to Make It:

01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
02 - Add onion, green and red bell peppers, and celery. Sauté for 5–7 minutes until softened.
03 - Stir in garlic, zucchini, and okra (if using). Cook for 2–3 minutes until fragrant.
04 - Add the rice, stirring to coat grains with oil and vegetables.
05 - Pour in diced tomatoes (with juices) and vegetable broth.
06 - Mix in Cajun seasoning, smoked paprika, thyme, oregano, cayenne, bay leaf, salt, and black pepper.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
08 - Add cherry tomatoes and green peas. Cover and cook for another 10 minutes, or until rice is tender and liquid is absorbed.
09 - Remove from heat, discard bay leaf, and fluff rice with a fork.
10 - Garnish with green onions and parsley. Serve with lemon wedges.

# Expert Tips:

01 -
  • The vegetables become tender and sweet while absorbing all that spicy Creole magic
  • Its a one pot meal that feeds a crowd without anyone missing the meat
  • Leftovers taste even better the next day as flavors deepen
02 -
  • Resist the urge to keep lifting the lid, as trapped steam is essential for properly cooking the rice
  • Let the jambalaya rest for 5 minutes off heat before fluffing for the best texture
  • The vegetables will continue releasing moisture as they cook, so dont add extra liquid
03 -
  • Toast your Cajun seasoning in a dry pan for 30 seconds before adding to really wake up the spices
  • Use fresh vegetables when possible for the brightest flavors and best texture

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