Creole Style Vegetarian Jambalaya

Bursting with bold Creole flavors, this vegetarian jambalaya is a vibrant one-pot dish that’s as hearty as it is wholesome. Packed with a medley of fresh aromatics like onion, celery, and green bell pepper, this recipe layers in fragrant spices such as smoked paprika, thyme, and cayenne for a smoky, spicy kick. Long-grain white rice simmers in a savory tomato-infused broth, absorbing every bit of flavor, while tender okra and protein-rich kidney beans add texture and substance. Garnished with fresh parsley, scallions, and a dash of hot sauce, this plant-based jambalaya is a celebration of Louisiana-inspired comfort food. Perfect as a satisfying weeknight meal or a crowd-pleasing dish, this Creole staple is both flavorful and filling, offering a delicious twist on a classic.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes (canned, with juices)
• 3 cups vegetable broth
• 1.5 cups long-grain white rice
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 bay leaves
• 1.5 cups kidney beans (cooked or canned, drained and rinsed)
• 1 cup okra (fresh or frozen, sliced)
• 2 scallions, sliced (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 0 hot sauce (optional, to taste)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.

Step 4

Stir in the diced tomatoes (with juices), vegetable broth, and uncooked rice.

Step 5

Add the smoked paprika, thyme, oregano, cayenne pepper, salt, black pepper, and bay leaves. Mix well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

Step 7

Simmer for 20-25 minutes, stirring occasionally to prevent sticking, until the rice is cooked and liquid is mostly absorbed.

Step 8

Gently fold in the kidney beans and okra, and cook for another 5 minutes until heated through.

Step 9

Taste and adjust seasonings as needed. Remove and discard bay leaves.

Step 10

Serve warm, garnished with scallions, parsley, and a splash of hot sauce if desired.

Nutrition Facts

Serving size	(2574.8g)

Amount per serving	% Daily Value*
Calories	1569.1

Total Fat 39.1g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5810.4mg	0%
Total Carbohydrate 261.3g	0%
Dietary Fiber 50.5g	0%
Total Sugars 46.1g
Protein 58.4g	0%

Vitamin D 0IU	0%
Calcium 631.9mg	0%
Iron 22.7mg	0%
Potassium 5402.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 14.3%

Carbs: 64.1%