Vegetable Jambalaya Kidney Beans

The first time I made jambalaya, my tiny apartment smelled so incredible that my neighbor knocked on my door thinking I'd ordered takeout from some legendary Louisiana kitchen. I've been tweaking this vegetarian version ever since, and honestly, I think it rivals any meat-based version out there. There's something magical about how the vegetables get sweet and tender while the rice soaks up all those spices.

Last winter during a snowstorm, I discovered I was missing the traditional andouille sausage and had to improvise with what I had in the pantry. That accidental plant-based version ended up being so satisfying that my meat-loving brother didn't even notice the difference. Now it's become my go-to when I want something comforting without the heaviness of meat.

Ingredients

• 1 medium onion, diced: The foundation of the flavor base, diced small so it melts into the rice
• 1 red bell pepper, diced: Brings sweetness and that gorgeous pop of color
• 1 green bell pepper, diced: Essential for the holy trinity of Creole cooking
• 2 celery stalks, sliced: Completes the aromatic base with subtle earthiness
• 2 cloves garlic, minced: Add it fresh and let it bloom briefly in the hot oil
• 1 medium zucchini, diced: I started adding this for extra bulk and it works beautifully
• 1 cup cherry tomatoes, halved: They burst during cooking and create little pockets of sweetness
• 1 (15 oz / 400 g) can kidney beans, drained and rinsed: Hearty protein that holds its shape perfectly
• 1 1/2 cups long-grain white rice, uncooked: Long-grain gives you distinct, fluffy grains
• 3 cups vegetable broth: Use a good quality broth since it provides most of the seasoning
• 1 tablespoon olive oil: Just enough to sauté the vegetables
• 1 teaspoon smoked paprika: This is what gives you that deep, smoky flavor without any meat
• 1 teaspoon dried thyme: Earthy and aromatic, classic Creole seasoning
• 1 teaspoon dried oregano: Adds another layer of herbal complexity
• 1/2 teaspoon cayenne pepper: Adjust this based on your heat tolerance
• 1 teaspoon salt: Essential to bring all the flavors together
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
• 2 bay leaves: Don't skip these, they add a subtle depth
• 2 green onions, sliced: Fresh finish that cuts through the richness
• Fresh parsley, chopped: Brightens everything up and makes it look beautiful
• Lemon wedges: A squeeze right before serving wakes up all the flavors

Instructions

Build your flavor foundation:

Heat olive oil in a large pot over medium heat, then add onion, bell peppers, and celery. Sauté for 5 minutes until softened and fragrant, stirring occasionally to prevent any sticking.

Add the aromatics:

Stir in garlic and zucchini, cooking for 2 minutes until the garlic becomes fragrant but not brown.

Bloom the spices:

Add smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1 minute, stirring constantly until the spices become incredibly aromatic and toast slightly.

Coat the rice:

Add the rice to the pot, stirring for about 1 minute to toast it lightly and coat every grain in the spiced vegetable mixture.

Start the simmer:

Pour in the vegetable broth, add bay leaves, and bring everything to a boil. You'll notice the liquid turning a beautiful reddish-brown from the spices.

First cook phase:

Reduce heat to low, cover tightly, and simmer for 15 minutes. Don't lift the lid, trust the process.

Add the heartiness:

Stir in kidney beans and cherry tomatoes, then cover again and cook for 10 more minutes. The rice should be tender and the liquid absorbed.

Finish and serve:

Remove from heat and discard bay leaves. Fluff the rice gently with a fork and serve hot, topped with green onions, parsley, and lemon wedges on the side.

Pin Recipe

This recipe has become my favorite thing to bring to potlucks because it travels well and feeds a crowd easily. I've watched people go back for thirds, and someone always asks for the recipe. It's one of those dishes that makes people feel taken care of.

Making It Your Own

Don't be afraid to swap vegetables based on what's in your fridge or what looks good at the market. I've made this with corn, okra, even eggplant when that's what I had on hand, and it always turns out beautifully.

Perfect Pairings

A simple green salad with a bright vinaigrette cuts through the richness nicely. Cornbread or crusty bread on the side is never a bad idea, especially for soaking up any extra juices in your bowl.

Storage And Meal Prep

This jambalaya keeps beautifully in the refrigerator for up to 5 days, actually developing deeper flavors as it sits. I often make a double batch on Sunday for easy lunches throughout the week.

• Freeze individual portions in airtight containers for up to 3 months
• Reheat with a splash of water or broth to refresh the rice
• The texture holds up surprisingly well after freezing and thawing

Pin Recipe

There's something deeply satisfying about a one-pot meal that feeds you for days and tastes even better as leftovers. Hope this becomes a regular in your kitchen rotation too.

Recipe FAQs

→ What type of beans are used?

Kidney beans provide a hearty texture and absorb the spices well, enhancing the overall dish.

→ Can I use other vegetables?

Yes, adding okra, corn, or swapping bell peppers for different types can add variety and Southern flair.

→ How spicy is this dish?

The cayenne pepper gives a mild heat, which can be adjusted to taste or complemented with hot sauce.

→ What cooking equipment is needed?

A large pot or Dutch oven is ideal for sautéing vegetables and simmering the rice and beans evenly.

→ Is this suitable for special diets?

Yes, it is vegetarian, vegan, and gluten-free, making it accommodating for various dietary preferences.

→ How to enhance the flavor profile?

Using smoked paprika and fresh parsley adds depth and freshness, while lemon wedges brighten the final dish.