Mardi Gras Veggie Jambalaya

The first time I attempted a vegetarian jambalaya, my housemate Sam took one whiff of the simmering spices and asked, "Are you sure there's no andouille in there?" That's when I knew the holy trinity of onion, celery, and bell pepper really does carry the whole flavor show. The smoked paprika helps immensely.

I made this for a Fat Tuesday party years ago when half the guests were vegetarian. Everyone kept going back for seconds, and someone accidentally poured hot sauce directly onto their serving instead of their plate, then declared it the best mistake they'd made all week.

Ingredients

• 2 tablespoons olive oil: Use a light olive oil to avoid overpowering the delicate spices
• 1 large yellow onion, diced: Yellow onions offer more sweetness than red ones, which balances the heat
• 1 green bell pepper and 1 red bell pepper, diced: The mix of green and red gives beautiful contrast and slightly different flavor profiles
• 3 celery stalks, diced: This completes the Creole holy trinity, adding essential aromatic depth
• 4 garlic cloves, minced: Fresh garlic works best here, jarred garlic can taste metallic in long simmered dishes
• 1 medium zucchini, diced: Add this later so it doesn't turn to mush, keeping some texture
• 1 cup cherry tomatoes, halved: Cherry tomatoes hold their shape better than Roma tomatoes during cooking
• 1 cup okra, sliced: Fresh okra thickens the dish naturally, frozen works but pat it dry first
• 1 cup frozen peas: These add sweetness and pop of bright green color at the very end
• 1 ½ cups long grain white rice: Long grain stays fluffy, avoid short grain or Arborio which becomes sticky
• 3 cups low sodium vegetable broth: Low sodium is crucial since we're seasoning generously
• 1 (14.5 ounce) can diced tomatoes: Keep the juices, they add body and acidity
• 1 teaspoon smoked paprika: This is your secret weapon for mimicking smoky meat flavors
• 1 teaspoon dried thyme: Thyme adds earthiness that pairs beautifully with bell pepper
• 1 teaspoon dried oregano: Oregano provides the Mediterranean bridge to Creole flavors
• ½ teaspoon cayenne pepper: Start here, you can always add more at the end
• 1 teaspoon salt: Adjust based on your broth's salt content
• ½ teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference
• 2 bay leaves: Remove before serving, they've done their job infusing subtle flavor
• 1/4 cup chopped fresh parsley: Add this at the end for brightness
• Sliced green onions: These add a mild onion bite without overpowering
• Hot sauce to taste: Louisiana style hot sauce ties everything together

Instructions

Build your flavor foundation:

Heat the olive oil in a large Dutch oven over medium heat until it shimmers slightly, then add onion, bell peppers, and celery. Sauté for 5 to 7 minutes until the vegetables soften and the onion turns translucent.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, watching carefully so it doesn't brown or become bitter.

Add the hearty vegetables:

Toss in zucchini, cherry tomatoes, and okra, then sauté for another 3 to 4 minutes until the zucchini begins to glisten.

Toast the spices:

Add rice, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves. Stir constantly for 1 to 2 minutes until the rice becomes opaque and spices release their aroma.

Create the simmer:

Pour in diced tomatoes with their juices and vegetable broth. Stir everything together, then bring to a gentle boil while scraping up any flavorful bits from the bottom.

Let it work its magic:

Reduce heat to low, cover tightly, and simmer for 25 to 30 minutes. Stir every 10 minutes or so, replacing the lid quickly each time.

The final touch:

Remove from heat and stir in frozen peas. Let sit covered for 5 minutes so the rice finishes absorbing moisture and peas warm through.

Finish and serve:

Fluff the jambalaya with a fork and fish out the bay leaves. Taste and adjust seasoning if needed, then serve hot with your chosen garnishes.

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This recipe has become my go-to for potluck dinners because it travels beautifully and somehow manages to taste even more complex after a short car ride. Last summer, my neighbor's daughter asked if she could have the recipe for her college apartment cooking repertoire, which felt like the highest compliment imaginable.

Making It Your Own

The beauty of jambalaya lies in its flexibility. I've added corn kernels when summer produce overflowed my farmers market haul, and swapped in butternut squash during autumn for extra sweetness. Once I even used brown rice, though the cooking time doubled and my patience ran thin.

The Okra Situation

Okra gets an unfairly bad reputation for being slimy, but when you slice it and cook it in a rice dish like this, it acts as a natural thickener. If you truly can't find it or won't eat it, extra zucchini or even green beans work surprisingly well.

Serving Suggestions

A crusty baguette is perfect for soaking up any remaining juices in the bowl. For drinks, I've found that crisp white wines cut through the spices beautifully. Some people insist on cornbread alongside, which I fully support.

• Set out a hot sauce station so guests can adjust their own heat level
• Lemon wedges add brightness if the tomatoes are particularly acidic
• A simple green salad with vinaigrette balances the richness

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Whether it's Mardi Gras or just a Tuesday that needs some jazz, this jambalaya delivers pure comfort in a bowl.

Recipe FAQs

→ What vegetables are included in this dish?

It features yellow onion, green and red bell peppers, celery, garlic, zucchini, cherry tomatoes, okra, and frozen peas for a vibrant vegetable medley.

→ How is the spice level adjusted?

Cayenne pepper is used to add heat and can be adjusted according to personal preference to keep the dish mild or spicy.

→ What type of cooking vessel is recommended?

A large Dutch oven or deep skillet is ideal for even sautéing and simmering to develop rich flavors throughout the rice and vegetables.

→ Can the dish be adapted for extra protein?

You can include cooked beans such as kidney or black beans to boost protein while maintaining the dish’s vegetarian and vegan qualities.

→ What are some suggested garnishes?

Fresh parsley, sliced green onions, and a dash of hot sauce add brightness and a final flavor boost.

→ Is this dish suitable for special diets?

Yes, it is naturally vegetarian, vegan, and dairy-free, making it suitable for diverse dietary needs.