Mardi Gras Veggie Jambalaya (Print Version)
A vibrant, spicy Creole-inspired rice dish featuring colorful vegetables and hearty beans.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
→ Beans
09 - 1 (15-ounce) can red kidney beans, drained and rinsed
10 - 1 (15-ounce) can black beans, drained and rinsed
→ Rice & Broth
11 - 1 1/2 cups long-grain white rice, rinsed
12 - 3 cups vegetable broth
→ Spices & Seasonings
13 - 1 tablespoon Cajun seasoning
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon cayenne pepper
18 - Salt and black pepper, to taste
→ Garnish
19 - 2 green onions, sliced
20 - 2 tablespoons fresh parsley, chopped
21 - Lemon wedges, for serving
# How to Make It:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell peppers, and celery. Sauté for 5–6 minutes until softened and fragrant.
02 - Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add zucchini and cherry tomatoes to the pot. Cook for another 3–4 minutes until tomatoes begin to soften.
04 - Mix in Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Stir thoroughly to coat all vegetables evenly with spices.
05 - Add rice to the pot and stir for 1 minute to toast slightly, enhancing the nutty flavor.
06 - Pour in vegetable broth, kidney beans, and black beans. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Taste and adjust seasonings if needed. Garnish with green onions, parsley, and lemon wedges.
# Expert Advice:
01 -
- The beans create such a rich, creamy texture that nobody at your Mardi Gras party will miss the meat
- Leftovers taste even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Resist the urge to lift the lid while simmering, as escaping steam will prevent the rice from cooking properly
- The resting period is absolutely crucial for the rice to finish cooking evenly and absorb any remaining liquid
03 -
- Add a splash of liquid smoke during cooking if you miss that traditional andouille smokiness
- Make this the day before serving and reheat gently, as the flavors develop and intensify overnight