Mardi Gras Vegetable Jambalaya

The first time I attempted jambalaya, my tiny apartment kitchen filled with such an incredible aroma that my neighbor actually knocked on my door to ask what I was cooking. That moment taught me that this dish has a way of bringing people together before they even take a single bite.

I made this vegetable jambalaya for my Mardi Gras party last year, and my meat-loving brother didnt even notice the lack of andouille sausage until he went back for thirds. The layers of flavor from all those vegetables cooking down together create something deeply satisfying on their own.

Ingredients

• 2 tablespoons olive oil: The foundation that carries all those spices through every grain of rice
• 1 large yellow onion, diced: Sweet base flavor that melts into the background
• 1 green bell pepper and 1 red bell pepper, diced: Classic holy trinity component that adds both color and sweetness
• 2 celery stalks, diced: Essential aromatic that provides subtle earthy notes
• 3 garlic cloves, minced: Add this towards the veggie sauté so it doesnt burn and turn bitter
• 1 medium zucchini, diced: Holds its shape beautifully and soaks up the spiced broth
• 1 cup cherry tomatoes, halved: These burst during cooking releasing little pockets of juice
• 1 cup okra, sliced: Completely optional but adds authentic texture if you can find it fresh
• 1 cup frozen or fresh green peas: Pop these in late so they stay bright and sweet
• 1 ½ cups long-grain white rice: Short grain will turn this into mush so stick to long grain
• 3 cups vegetable broth: Low sodium lets you control the salt level
• 1 (15-ounce) can diced tomatoes, with juices: Do not drain those juices they become part of the cooking liquid
• 1 tablespoon Cajun seasoning: The flavor backbone so choose one you really love
• 1 teaspoon smoked paprika: Adds that deep almost meaty flavor without any meat
• ½ teaspoon dried thyme and ½ teaspoon dried oregano: Classic herbs that balance the heat
• ½ teaspoon cayenne pepper: Start here then taste and adjust before serving
• 1 bay leaf: Infuses subtle aromatic depth while the rice simmers
• Salt and black pepper: Season gradually throughout the cooking process
• 2 green onions, sliced: Fresh finish that cuts through the rich spices
• ¼ cup fresh parsley, chopped: Adds bright color and a fresh herbal note
• Lemon wedges: The acid wakes up all the spices right before eating

Instructions

Build your flavor base:

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat, then add onion, both bell peppers, and celery, sautéing for 5 to 7 minutes until softened and fragrant.

Add the aromatic vegetables:

Stir in garlic, zucchini, and okra if using, cooking for 2 to 3 minutes until you can smell the garlic throughout your kitchen.

Toast the rice:

Add the rice stirring constantly for about 1 minute to coat every grain with oil and toast slightly, which helps keep the grains separate.

Create the simmering liquid:

Pour in diced tomatoes with their juices along with the vegetable broth, then mix in Cajun seasoning, smoked paprika, thyme, oregano, cayenne, bay leaf, salt, and black pepper.

Simmer to perfection:

Bring everything to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes, stirring just once halfway through to prevent sticking.

Add the delicate vegetables:

Stir in cherry tomatoes and green peas, cover again, and cook for another 10 minutes until rice is tender and most liquid has been absorbed.

Finish and serve:

Remove from heat, discard the bay leaf, fluff rice gently with a fork, then garnish with green onions and parsley before serving with lemon wedges on the side.

Save

This recipe has become my go-to for potluck dinners because it travels well and actually tastes better the next day as the spices continue to meld together.

Making It Your Own

The beauty of jambalaya is its flexibility. I sometimes add diced sweet potatoes in place of zucchini during colder months, and they caramelize beautifully against the spicy background.

Serving Suggestions

A simple green salad with a tangy vinaigrette cuts through the richness perfectly. Cornbread or crusty bread helps soak up any seasoned liquid at the bottom of the bowl.

Storage and Reheating

This jambalaya keeps beautifully in the refrigerator for up to 3 days. The flavors continue developing, making leftovers even more compelling than the first serving.

• Reheat gently with a splash of water or broth to refresh the texture
• Freeze portions in airtight containers for up to 2 months
• Thaw overnight in the refrigerator before reheating

Save

Theres something magical about a pot of jambalaya simmering on the stove, filling your home with the promise of a feast that gathers everyone around the table.

Recipe FAQs

→ What vegetables are used in this dish?

This dish features yellow onion, green and red bell peppers, celery, garlic, zucchini, cherry tomatoes, okra (optional), and green peas.

→ Can I adjust the spice level?

Yes, the cayenne pepper and Cajun seasoning can be increased or decreased to suit your preferred heat level.

→ What cooking equipment is needed?

A large pot or Dutch oven, a chef's knife, cutting board, and wooden spoon are used to prepare this dish.

→ Is this dish suitable for special diets?

Yes, it is vegan and gluten-free, containing no common allergens and made with plant-based ingredients.

→ How long should this dish be cooked?

Preparation takes about 20 minutes, with cooking simmered for 40 minutes to achieve tender rice and blended flavors.

→ Can I add protein to this dish?

Cooked beans or plant-based sausage can be added to boost protein content without altering the dish's flavors significantly.