Mardi Gras Vegetable Jambalaya (Printable Version)
Spicy Cajun rice with fresh vegetables and vibrant flavors for festive meals.
# Ingredient List:
→ Fresh 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 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
09 - 1 cup okra, sliced
10 - 1 cup frozen or fresh green peas
→ Rice & Liquids
11 - 1 ½ cups long-grain white rice
12 - 3 cups vegetable broth
13 - 1 (15-ounce) can diced tomatoes, with juices
→ Spices & Seasonings
14 - 1 tablespoon Cajun seasoning
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon dried thyme
17 - ½ teaspoon dried oregano
18 - ½ teaspoon cayenne pepper
19 - 1 bay leaf
20 - Salt and black pepper, to taste
→ Garnishes
21 - 2 green onions, sliced
22 - ¼ cup fresh parsley, chopped
23 - Lemon wedges, for serving
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, green and red bell peppers, and celery. Sauté for 5–7 minutes until softened.
02 - Stir in garlic, zucchini, and okra. Cook for 2–3 minutes until fragrant.
03 - Add the rice, stirring to coat grains with oil and vegetables.
04 - Pour in diced tomatoes with juices and vegetable broth. Mix in Cajun seasoning, smoked paprika, thyme, oregano, cayenne, bay leaf, salt, and black pepper.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
06 - Add cherry tomatoes and green peas. Cover and cook for another 10 minutes, or until rice is tender and liquid is absorbed.
07 - Remove from heat, discard bay leaf, and fluff rice with a fork. Garnish with green onions and parsley. Serve with lemon wedges.
# Expert Tips:
01 -
- It captures all the soulful depth of traditional jambalaya without needing any meat to feel complete or satisfying
- The recipe feeds a crowd generously and actually tastes better the next day as flavors continue to develop
02 -
- Resist the urge to lift the lid too often since trapped steam is what properly cooks the rice
- Let the pot sit covered off heat for five minutes after cooking for fluffier more separate grains
03 -
- Chop all your vegetables before starting since the recipe moves quickly once heat is applied
- Taste your rice before serving and adjust salt since some Cajun seasoning blends contain more sodium than others