Mardi Gras Veggie Jambalaya (Print Version)
A hearty Creole dish with beans, fresh vegetables, and rich spices bursting with vibrant flavors.
# What You'll Need:
→ 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 - 3 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
→ Grains
09 - 1 cup long-grain white rice, rinsed
→ Beans & Legumes
10 - 1 can (15 oz) kidney beans, drained and rinsed
11 - 1 can (15 oz) black beans, drained and rinsed
→ Liquids
12 - 2 1/2 cups low-sodium vegetable broth
13 - 1 can (14 oz) diced tomatoes with juices
→ Spices & Seasonings
14 - 1 1/2 teaspoons smoked paprika
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried thyme
17 - 1 teaspoon ground cumin
18 - 1/2 teaspoon cayenne pepper
19 - 1 teaspoon salt
20 - 1/2 teaspoon black pepper
21 - 1 bay leaf
22 - 2 tablespoons chopped fresh parsley
23 - 2 green onions, thinly sliced
24 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion, green and red bell peppers, and celery. Sauté for 5–7 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant. Add zucchini and cherry tomatoes, cook for another 2–3 minutes.
03 - Mix in rice and stir to coat with the vegetables and oil for 1 minute.
04 - Add kidney beans, black beans, diced tomatoes with juices, vegetable broth, smoked paprika, oregano, thyme, cumin, cayenne, salt, black pepper, and bay leaf. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until rice is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
06 - Remove bay leaf and stir in chopped parsley. Taste and adjust seasoning as needed. Serve hot, garnished with additional parsley, green onions, and lemon wedges if desired.
# Expert Advice:
01 -
- The combination of two different beans creates such a satisfying protein rich meal that you wont miss the meat at all
- This jambalaya feeds a crowd and actually tastes better the next day making it perfect for meal prep or party planning
02 -
- I learned the hard way that using brown rice requires significantly more liquid and cooking time or you will end up with crunchy disappointing rice
- Resist the urge to keep lifting the lid while it simmers because that steam is essential for properly cooking the rice
03 -
- Toast your spices in the hot oil for thirty seconds before adding the vegetables to unlock their essential oils
- Let the jambalaya rest off the heat for five minutes before serving so the rice can finish absorbing any remaining liquid