Mardi Gras Veggie Jambalaya (Printable)
A colorful Creole dish featuring beans, fresh vegetables, and bold spices for lively meals.
# 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 for serving
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat.
02 - Add onion, green and red 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 another 2–3 minutes.
05 - Mix in rice and stir to coat with the vegetables and oil for 1 minute.
06 - 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.
07 - 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.
08 - Remove bay leaf. Stir in chopped parsley. Taste and adjust seasoning as needed.
09 - Serve hot, garnished with additional parsley, green onions, and lemon wedges if desired.
# Expert Advice:
01 -
- It feeds a hungry crowd for under fifteen dollars and keeps beautifully for days
- The combination of two different beans creates a texture and protein profile that satisfies even die hard meat eaters
- Everything cooks in one pot, meaning less cleanup and more mingling with your guests
02 -
- Resist the urge to lift the lid too often during the simmer, as escaping steam can affect how the rice cooks
- The rice will continue absorbing liquid as it rests, so remove it from heat when it still looks slightly saucy
- Your jambalaya will taste even better the next day as the spices have time to meld together
03 -
- Rinse your rice until the water runs clear to remove excess starch, which helps prevent the jambalaya from becoming gummy
- Let the pot sit covered for 5 to 10 minutes after removing from heat before serving, this allows the rice to finish cooking evenly
- Warm your spices in a dry pan for 30 seconds before adding them to develop their essential oils