Louisiana Creole Vegetable Jambalaya

Bursting with bold Creole flavors, this Louisiana Creole Vegetable Jambalaya is a hearty, plant-based twist on the classic Southern dish that's perfect for weeknight dinners or entertaining. Featuring a vibrant medley of fresh vegetables like bell peppers, zucchini, celery, and okra, this one-pot recipe is simmered to perfection with long-grain rice in a rich tomato-based broth infused with smoked paprika, thyme, oregano, and a touch of cayenne pepper for just the right amount of heat. Simple to prepare in just under an hour, this dish shines as a satisfying main course or a flavorful side, topped with fresh parsley and scallions for a pop of color and an herby finish. Whether you're a fan of Cajun and Creole cuisine or exploring it for the first time, this jambalaya will transport your taste buds straight to Louisiana while keeping things wholesome and vegetarian-friendly.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium bell pepper, diced (red, green, or a mix)
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 28-ounce can diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1.5 cups long-grain rice (uncooked)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 2 bay leaves
• 1 medium zucchini, diced
• 1 cup okra, sliced
• 3 scallions, sliced
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 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, bell peppers, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for 1 additional minute, until fragrant.

Step 4

Add the canned diced tomatoes (with juice), tomato paste, vegetable broth, and uncooked rice. Stir to combine.

Step 5

Season with smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Add the bay leaves.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 7

After 20 minutes, add the diced zucchini and sliced okra. Stir to combine and continue cooking for another 10-15 minutes, or until the rice is fully cooked and tender, and most of the liquid is absorbed.

Step 8

Remove the bay leaves and adjust seasoning with additional salt, pepper, and hot sauce if desired.

Step 9

Garnish with sliced scallions and chopped parsley before serving.

Step 10

Serve hot as a main dish or side and enjoy your flavorful Louisiana Creole Vegetable Jambalaya!

Nutrition Facts

Serving size	(2236.1g)

Amount per serving	% Daily Value*
Calories	1990.1

Total Fat 39.6g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5580.4mg	0%
Total Carbohydrate 363.0g	0%
Dietary Fiber 38.5g	0%
Total Sugars 47.5g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 620.5mg	0%
Iron 15.6mg	0%
Potassium 4817.4mg	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: 17.7%

Protein: 10.0%

Carbs: 72.2%