Mardi Gras Veggie Jambalaya (Print Version)
A vibrant New Orleans-style rice dish loaded with fresh vegetables and classic Cajun spices.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons 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 cloves garlic, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
09 - 1 cup frozen okra, sliced
→ Grains
10 - 1 1/2 cups long-grain white rice, rinsed
→ Liquids
11 - 1 (14.5-ounce) can diced tomatoes with juice
12 - 3 cups vegetable broth
→ 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 freshly ground black pepper, to taste
→ Garnish
19 - 2 green onions, sliced
20 - 2 tablespoons chopped fresh parsley
21 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
02 - Add onion, bell peppers, and celery. Sauté for 5-7 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add zucchini and cherry tomatoes; cook for 2-3 minutes.
05 - Stir in the rice and toast for 1-2 minutes, coating the grains with oil and aromatics.
06 - Add diced tomatoes with their juice, vegetable broth, okra, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, and pepper.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes.
09 - Fluff with a fork, adjust seasoning if needed, and garnish with green onions, parsley, and lemon wedges before serving.
# Expert Advice:
01 -
- One pot means less cleanup and more time enjoying the vibrant flavors
- Hearty enough to satisfy meat eaters while being completely plant based
02 -
- Stir too often and you'll break the rice grains, once or twice during simmering is plenty
- Letting it rest covered is non negotiable for perfect texture, the rice keeps cooking off the heat
03 -
- Rinse your rice until the water runs completely clear for separate, fluffy grains
- Use a heavy pot that distributes heat evenly, the rice at the bottom should never scorch