Mardi Gras Vegetable Jambalaya (Printable Version)
Spicy, colorful jambalaya packed with fresh vegetables and Cajun seasonings for a lively meal.
# Ingredient List:
→ 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
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
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
# Step-by-Step Instructions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, green and red bell peppers, and celery. Sauté for 5–7 minutes until softened.
02 - Stir in garlic, zucchini, and okra if using. Cook for 2–3 minutes until fragrant.
03 - Add the rice, stirring to coat grains with oil and vegetables.
04 - Pour in diced tomatoes with juices and vegetable broth.
05 - Mix in Cajun seasoning, smoked paprika, thyme, oregano, cayenne, bay leaf, salt, and black pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
07 - Add cherry tomatoes and green peas. Cover and cook for another 10 minutes, or until rice is tender and liquid is absorbed.
08 - Remove from heat, discard bay leaf, and fluff rice with a fork. Garnish with green onions and parsley. Serve with lemon wedges.
# Tips from hearthlykitchen:
01 -
- The vegetables release their own sweet juices as they cook, creating layers of flavor you usually need meat for
- It comes together in one pot and actually tastes better the next day
02 -
- Rice continues cooking even after you turn off the heat, so remove it from the stove while there is still a tiny bit of liquid left
- If you are using a particularly salty broth, taste before adding any additional salt at the end
03 -
- Listen for the sound the rice makes when you stir it, toward the end it should sound sticky and fragrant rather than swishy with liquid
- Use a pot with a heavy bottom so the rice cooks evenly and does not scorch on the bottom