Vegetable Jambalaya

Jambalaya rice, veggies, and sausage in a cast iron pan

This Vegetable Jambalaya recipe transforms boring rice and leftover veggies into a spicy, satisfying dish perfect for feeding a crowd! This flavorful recipe breathes new life into leftovers with a kick of heat—adjust the spice level to your liking.

Course Main Course

Cuisine Southern, Creole

Keyword Ground Black Pepper, Vegetable Stock, Green Chili Peppers, Dried Oregano, Celery, Long Grain Rice, Garlic, Thyme, Tomato, Cayenne Pepper, Green Onion, Salt, Green Bell Pepper, Soy Sauce, Vegetable Oil, Paprika, Garlic Powder

Dietary Need Vegetarian

Cooking Method Stovetop

Cook Time 31

Total Time 31

Servings

Calories 159kcal

Author Recipe Adapted From: Leanne Brown

Equipment

Saucepan

Ingredients

2 Tablespoons Vegetable Oil
1 Onion Medium, chopped
1 Green Bell Pepper Chopped
3 Celery Stalks Chopped
3 cloves Garlic Chopped
2 Tomatoes Large, chopped
½ Green Chili Pepper Small, chopped
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
½ teaspoon Thyme Dried
½ teaspoon Oregano Dried
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Soy Sauce Or worcestershire sauce
¾ cups Long Grain Rice
3 cups Vegetable Stock Or chicken stock
Sausage Optional, sliced and fried
Shrimp Optional, cooked
Leftover meat, tofu, or beans Optional

Instructions

Start with the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown.
Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juice release.
Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid. It should take about 20 to 25 minutes.
If you're using any of the additions, throw them in at about the 15-minute mark to let them warm up.

Nutrition