Mardi Gras Veggie Jambalaya (Printable)
Spicy, colorful Louisiana-style dish with fresh vegetables, beans, and bold Creole seasonings.
# 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 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 medium zucchini, diced
08 - 1 cup okra, sliced (fresh or frozen)
09 - 1 cup cherry tomatoes, halved
→ Rice & Legumes
10 - 1 ½ cups long-grain white rice (uncooked)
11 - 1 (15 oz) can kidney beans, drained and rinsed
12 - 1 (15 oz) can black beans, drained and rinsed
→ Liquids
13 - 1 (14 oz) can diced tomatoes with juices
14 - 3 cups vegetable broth
→ Spices & Seasonings
15 - 2 teaspoons smoked paprika
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
18 - 1 teaspoon cayenne pepper (adjust to taste)
19 - 1 teaspoon ground black pepper
20 - 1 teaspoon salt
21 - 2 bay leaves
22 - 2 tablespoons chopped fresh parsley (plus more for garnish)
23 - 2 green onions, sliced (for garnish)
24 - Optional: ½ teaspoon liquid smoke for extra depth
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, bell peppers, and celery. Sauté for 5-6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini, okra, and cherry tomatoes. Sauté for another 3-4 minutes.
04 - Mix in the rice, stirring to coat with the oil and vegetables for 1 minute.
05 - Add diced tomatoes with juices, vegetable broth, smoked paprika, thyme, oregano, cayenne, black pepper, salt, and bay leaves. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
07 - Gently fold in kidney beans and black beans. If using, add liquid smoke. Heat through for 3-4 minutes.
08 - Remove bay leaves. Stir in chopped parsley. Adjust seasoning as needed. Serve hot, garnished with green onions and additional parsley.
# Expert Advice:
01 -
- The smoked paprika and liquid smoke create that signature depth without a single scrap of meat
- Everything cooks in one pot, leaving you with minimal cleanup and maximum flavor development
02 -
- Lifting the lid too early ruins the steam balance and guarantees undercooked, crunchy rice
- The rice continues absorbing liquid while resting, so do not panic if it looks slightly soupy when you turn off the heat
03 -
- Chop all your vegetables before you start cooking, since this recipe moves quickly once you begin
- Let the pot sit covered for 5 minutes off the heat before fluffing the rice with a fork