Mardi Gras Veggie Jambalaya

My tiny Brooklyn apartment smelled like a New Orleans kitchen last February when I first attempted this vegetarian jambalaya. The windows fogged up from all the simmering, and my neighbor actually knocked to ask what I was making because the spices had drifted into the hallway. I've been tweaking this recipe ever since, turning it into our Mardi Gras tradition even though we're miles from the French Quarter.

Last year my carnivore brother took three servings before finally asking where the andouille was hiding. That moment when someone forgets they're eating vegetarian food because it's just that satisfying is exactly why this dish earns permanent rotation in my meal planning. Now my whole family requests it regardless of the season.

Ingredients

• 2 tablespoons olive oil: Creates the foundation for sauting your vegetables and helps bloom the spices later
• 1 large onion, diced: The aromatic base that builds sweetness and depth
• 1 green bell pepper, diced: Essential for that classic Cajun flavor trio
• 1 red bell pepper, diced: Adds beautiful color and extra sweetness
• 2 celery stalks, diced: Completes the holy trinity of Cajun cooking
• 3 garlic cloves, minced: Fresh garlic beats powdered every single time
• 1 medium zucchini, diced: Soaks up all the spices while adding texture
• 1 cup cherry tomatoes, halved: Burst during cooking to create little pockets of brightness
• 1 cup frozen okra, sliced: Totally optional but adds authentic Gulf Coast texture
• 1 1/2 cups long-grain white rice, rinsed: Rinsing removes excess starch for fluffier results
• 1 (15-ounce) can kidney beans, drained and rinsed: Protein that holds its shape beautifully
• 1 (15-ounce) can diced tomatoes, with juice: The juice becomes part of your cooking liquid
• 3 cups vegetable broth: Low sodium lets you control the salt level
• 1 tablespoon Cajun seasoning: Look for one without added salt if possible
• 1/2 teaspoon smoked paprika: Adds that subtle campfire smokiness meat usually provides
• 1/2 teaspoon dried thyme: Earthy notes that ground all the bright spices
• 1/2 teaspoon dried oregano: Completes the herb backbone
• 1 bay leaf: Classic flavor enhancer that gets removed before serving
• 1/2 teaspoon salt: Adjust based on your seasoning blend
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
• 1/4 teaspoon cayenne pepper: Buildable heat that warms without overwhelming
• 2 teaspoons hot sauce: Serve at the table so everyone can choose their level
• 2 tablespoons fresh parsley, chopped: Bright fresh finish against all those warm spices
• 2 green onions, sliced: Adds a mild onion bite and pretty confetti look

Instructions

Build your flavor foundation:

Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion, bell peppers, and celery, sauting for 5 minutes until softened and fragrant.

Wake up the garlic:

Add garlic and cook for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter.

Add the fresh vegetables:

Stir in zucchini, cherry tomatoes, and okra if using, cooking for 2-3 minutes to start softening them.

Combine everything:

Add rice, kidney beans, diced tomatoes with juice, vegetable broth, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, salt, black pepper, and cayenne. Stir until everything is well combined.

Let it simmer:

Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until rice is tender and liquid is absorbed.

The resting period:

Remove from heat and let stand, covered, for 5 minutes. Remove bay leaf and fluff rice with a fork before adjusting seasoning.

Finish with freshness:

Garnish with parsley and green onions. Serve with hot sauce on the side for anyone who wants extra kick.

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My friend from Baton Rouge said this reminded her of her grandmother's kitchen, which might be the highest compliment I've ever received on a vegetarian dish. Food memories are powerful like that, transporting us across miles and years with just a few spices and a little patience.

Making It Your Own

Swap kidney beans for black-eyed peas on New Year's Day or use black beans when you want something different. Fire-roasted tomatoes add depth, and a drop of liquid smoke can fool even the most dedicated meat eaters at your table.

What To Serve Alongside

Crusty French bread for soaking up every last drop, maybe a simple green salad with citrus vinaigrette to cut through the richness. Some cornbread or hushpuppies would turn this into a full spread.

Make Ahead Strategy

Jambalaya tastes even better after the flavors have time to marry in the refrigerator. The rice will absorb more liquid, so add a splash of broth when reheating. I often make a double batch just for the leftover lunches.

• Reheat gently with a tablespoon of water to restore texture
• Freeze portions in individual containers for busy weeknight dinners
• The spices continue to develop so it might taste spicier the next day

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Whether you're celebrating Fat Tuesday or just craving something that warms you from the inside out, this jambalaya delivers all the joy of the carnival season right to your kitchen table.

Recipe Q&A

→ What vegetables are included in this dish?

This dish features onions, green and red bell peppers, celery, garlic, zucchini, cherry tomatoes, and optional frozen okra for added texture.

→ How can I adjust the spice level?

The spice level can be modified by adjusting the cayenne pepper amount or serving with hot sauce on the side for extra heat.

→ Is it possible to make this dish vegan and gluten-free?

Yes, using vegan broth and hot sauce ensures the dish is vegan. Confirm gluten-free broth and ingredients to maintain gluten-free status.

→ Can I substitute the kidney beans with other legumes?

You can replace kidney beans with black-eyed peas or black beans to vary the flavor and texture.

→ What cooking equipment is needed?

A large Dutch oven or deep skillet with a lid is ideal for cooking, along with basic tools like a wooden spoon and knife.