Mardi Gras Veggie Jambalaya (Printable)
A vibrant Louisiana-style dish with rice, fresh vegetables, and bold Creole spices for lively gatherings.
# 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 - 4 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
09 - 1 cup okra, sliced
10 - 1 cup frozen peas
→ Rice & Liquids
11 - 1 ½ cups long-grain white rice
12 - 3 cups low-sodium vegetable broth
13 - 1 (14.5-ounce) can diced tomatoes with juices
→ Spices & Seasonings
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - ½ teaspoon cayenne pepper
18 - 1 teaspoon salt
19 - ½ teaspoon freshly ground black pepper
20 - 2 bay leaves
→ Garnishes
21 - ¼ cup chopped fresh parsley
22 - Sliced green onions
23 - Hot sauce to taste
# Directions:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion, bell peppers, and celery. Sauté for 5–7 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini, cherry tomatoes, and okra. Sauté for another 3–4 minutes.
04 - Stir in rice, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves. Mix well to coat evenly.
05 - Pour in diced tomatoes with juices and vegetable broth. Stir to combine and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
07 - Remove from heat. Stir in frozen peas and let sit, covered, for 5 minutes.
08 - Fluff jambalaya with a fork. Remove bay leaves. Adjust seasoning if needed. Serve hot, garnished with parsley, green onions, and hot sauce if desired.
# Expert Advice:
01 -
- The holy trinity of onions, peppers, and celery creates a foundation so flavorful you will not miss the meat
- One pot means less cleanup and more time enjoying the party
02 -
- Resist the urge to lift the lid too often, steam is what cooks the rice evenly
- Taste the rice at 25 minutes, different brands absorb liquid at different rates
03 -
- Use a heavy pot with a tight fitting lid for even heat distribution
- Let the pot sit undisturbed for the full 5 minutes at the end, this is when the rice finishes cooking