Vegetable Jambalaya
Submitted by amazingfelix
Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minY’all don’t need andouille sausage to get that deep, smoky Louisiana soul into a pot of jambalaya.
This vegetable version builds flavor the old-fashioned way: onions sweated low and slow, garlic, celery, and carrots forming the holy trinity (with a twist), then paprika, thyme, cayenne, and bay leaf layering on that warm Cajun backbone.
Black-eyed peas stand in for the protein, plum tomatoes bring the tang, and the rice cooks right in the pot, soaking up every drop of that spiced broth.
Zucchini goes in late to keep its bite, and fresh parsley finishes the whole thing off bright and clean.
Kitchen Tips
- Cook the onions a full 10 minutes over low heat until they’re soft and sweet; this is where the flavor foundation lives
- Add the rice exactly 20 minutes before serving and don’t cook it a second longer or you’ll end up with mush
- Use long grain white rice here, not jasmine or basmati, for the right jambalaya texture
- A few dashes of hot sauce at the table lets everyone dial in their own heat level
Ingredients
Directions
Heat oil in a large, heavy pot.
Add the onion and cook over lowheat to wilt for 10 minutes, stirring.
Add the garlic, celery, and carrots.
Cook, stirring, 1 minute longer.
Mix in the spices and herbs.
Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth.
Bring to a boil.
Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend.
Adjust seasonings.
One-half hour before serving, add zucchini and bring mixture to a boil.
Stir in the rice, cover, reduce heat to low and cook for 20 minutes.
Stir in the parsley and serve immediately.
Notes: After adding the rice, cook this dish no longer than the 20 minutes.
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