Mardi Gras Veggie Jambalaya (Printable)

A vibrant Creole dish featuring rice, fresh vegetables, and bold spices, perfect for festive gatherings.

# What goes in:

→ 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 - 3 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
09 - 1 cup okra, sliced
10 - 1 cup frozen peas

→ Rice & Liquids

11 - 1 ½ cups long-grain white rice
12 - 3 cups low-sodium vegetable broth
13 - 1 (14.5-ounce) can diced tomatoes with juices

→ Spices & Seasonings

14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - ½ teaspoon cayenne pepper
18 - 1 teaspoon salt
19 - ½ teaspoon freshly ground black pepper
20 - 2 bay leaves

→ Garnishes

21 - ¼ cup chopped fresh parsley
22 - Sliced green onions
23 - Hot sauce to taste

# Directions:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion, bell peppers, and celery. Sauté for 5–7 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced zucchini, halved cherry tomatoes, and sliced okra to the pot. Sauté for another 3–4 minutes until vegetables begin to soften.
04 - Stir in long-grain white rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, black pepper, and bay leaves. Mix thoroughly to coat rice with spices and toast lightly.
05 - Pour in diced tomatoes with their juices and vegetable broth. Stir to combine all ingredients evenly. Bring mixture to a boil over medium-high heat.
06 - Reduce heat to low, cover tightly, and simmer for 25–30 minutes. Stir occasionally to prevent sticking. Cook until rice is tender and liquid is fully absorbed.
07 - Remove from heat. Stir in frozen peas and let sit covered for 5 minutes to allow peas to heat through and flavors to meld.
08 - Fluff jambalaya with a fork. Remove and discard bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley, sliced green onions, and hot sauce as desired.

# Expert Advice:

01 -
  • It feeds a crowd without anyone missing the meat, thanks to layers of umami rich vegetables
  • The colors alone make people happy before they even take a bite
  • Leftovers actually taste better the next day
02 -
  • Resist the urge to keep lifting the lid while it simmers, trapped steam is essential for properly cooked rice
  • If the rice absorbs all liquid but still feels crunchy, add just 1/4 cup more broth and continue cooking
  • The jambalaya will continue to thicken as it stands, so don't worry if it looks slightly soupy when you first turn off the heat
03 -
  • Mise en place matters here, chop all vegetables before starting since the cooking moves fast once spices hit the pan
  • If you're making this ahead, undercook the rice by about 5 minutes since it continues absorbing liquid as it sits

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