If you’re craving a dish that’s hearty, vibrant, and brings the soul of Louisiana right to your kitchen, Vegetable Jambalaya with Rice is everything you need. Packed with colorful veggies and perfectly seasoned rice, it’s a one-pot wonder that’s bursting with bold, smoky flavor and wholesome goodness. This is a weeknight dinner that will take you straight to flavor town—and yes, it happens to be vegan-friendly, too! It’s the kind of recipe you’ll want to make on repeat and share with everyone you love.
Ingredients You’ll Need
Every single ingredient in this Vegetable Jambalaya with Rice serves a special purpose, coming together to create an incredibly satisfying Creole classic. From the base of aromatic veggies to just the right blend of spices, here’s what you’ll need—and why you’ll love each addition:
- Olive oil: The essential start, giving richness and helping those veggies sweat their flavors.
- Onion: Lays a savory foundation and adds sweetness as it cooks.
- Green bell pepper: Essential for true Louisiana jambalaya flavor and freshness.
- Red bell pepper: Adds a pop of color and a touch of sweetness.
- Celery: Part of the classic “holy trinity” for robust Creole flavor.
- Garlic: Lends an aromatic punch and ties the base flavors together.
- Zucchini: Adds body and a mellow, tender bite to the mix.
- Okra: Brings Southern flair and thickens the jambalaya ever so slightly.
- Diced tomatoes: Adds moisture, tanginess, and that classic Creole color.
- Long-grain rice: The backbone of the dish, absorbing all those fantastic flavors.
- Vegetable broth: Infuses the rice with deep, savory taste right from the start.
- Smoked paprika: Adds a wonderful smokiness and color that “makes” the dish.
- Dried thyme: Brings lovely earthy notes and rounds out the herbs.
- Dried oregano: Another Creole must-have, for herbal warmth.
- Cayenne pepper: Kicks up the heat—optional, but recommended for a Cajun kick!
- Bay leaves: Simmering them develops that signature slow-cooked flavor.
- Salt and black pepper: Season to taste as you go for perfect balance.
- Green onions: Sprinkled at the end for zing and a fresh finish.
- Fresh parsley: Brings color and brightness right before serving.
- Lemon wedges: Each squeeze wakes up all the flavors on your plate.
How to Make Vegetable Jambalaya with Rice
Step 1: Get the Pot Going
Start by heating olive oil in a large pot or Dutch oven over medium heat. As the oil warms up, the anticipation builds—the oil is ready when it shimmers and glides easily across the bottom of the pot. This is how you know it’s time for your aromatic veggies!
Step 2: Sauté the Aromatics
Add the chopped onion, green and red bell peppers, and celery. Cook, stirring often, for about 5 minutes until everything gets softened and starts to release their goodness. This aromatic base is where the magic starts, filling your kitchen with the mouthwatering scent of homemade jambalaya.
Step 3: Build Up the Vegetables
Next, stir in the garlic, zucchini, and okra. Keep things moving for another 3 minutes, until the edges of the zucchini look just slightly tender and the okra starts to thicken the mixture. You’ll notice everything coming together, with the veggies becoming beautifully glossy.
Step 4: Add Tomatoes, Rice, and Spices
Pour in the diced tomatoes (juices and all), add the rinsed long-grain rice, and then the vegetable broth. Sprinkle in the smoked paprika, thyme, oregano, and cayenne pepper if you like a spicy jambalaya. Drop in the bay leaves, and don’t forget a good pinch of salt and some black pepper. Give everything a gentle but thorough stir so the rice is evenly distributed.
Step 5: Simmer to Perfection
Bring the mixture to a gentle boil, then quickly lower the heat to its lowest setting. Cover tightly and let it simmer for 20 to 25 minutes, resisting the urge to peek too often. You’ll know it’s done when the rice is tender and the liquid has mostly absorbed, making the whole kitchen smell absolutely incredible.
Step 6: Fluff and Finish
Turn off the heat. Remove the bay leaves (don’t forget this step!), and fluff the jambalaya with a fork to separate the rice grains and blend the veggies. Toss in the green onions and chopped parsley for a savory, herby finish. Serve your Vegetable Jambalaya with Rice hot, with a generous wedge of lemon on the side—every squeeze truly lifts the whole dish.
How to Serve Vegetable Jambalaya with Rice
Garnishes
Top each bowl of Vegetable Jambalaya with Rice with a scattering of sliced green onions and plenty of chopped fresh parsley. For an extra burst of color and tang, lemon wedges on the side aren’t just pretty—they’re essential. One last squeeze will brighten every bite and make those spices sing.
Side Dishes
Jambalaya holds its own as a main, but pairing with warm, crusty French bread (to soak up every saucy bit) takes the meal to the next level. If you want something light, a crisp green salad dressed with citrus vinaigrette adds freshness. And if you’re hosting, a side of collard greens or simple roasted okra perfectly complements the rice and veggies.
Creative Ways to Present
Serving Vegetable Jambalaya with Rice for a party? Try ladling it into individual bowls or ramekins for a beautiful starter. For family-style comfort, a big sharing pot in the middle of the table invites everyone to dig in. You could even stuff the jambalaya into hollowed-out bell peppers, bake until tender, and turn the classic dish into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Vegetable Jambalaya with Rice makes fantastic leftovers! Simply let the dish cool to room temperature, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to four days, and the flavors just get better overnight.
Freezing
This recipe is very freezer-friendly. Spoon the cooled jambalaya into a freezer-safe container or resealable bag, pressing out as much air as possible. Label and date, then freeze for up to two months. Thaw overnight in the fridge before reheating so that the rice stays fluffy and the veggies retain their texture.
Reheating
To reheat, warm the jambalaya in a covered pot over medium-low heat, adding a splash of broth or water if needed to loosen it up. You can also microwave individual servings until steaming hot. Stir occasionally for even heating and a dish that tastes just as great as the day you made it.
FAQs
Can I add beans or other proteins to Vegetable Jambalaya with Rice?
Absolutely! Chickpeas or red kidney beans are delicious additions—just stir them in when you add the rice and broth. You’ll get a boost of plant-based protein and it makes the jambalaya even heartier.
What can I use instead of okra?
If okra isn’t readily available or not your favorite, you can substitute with frozen green beans or simply skip it. Okra does give a slightly thick texture and classic Southern feel, but the dish is still wonderful without it.
Can I use brown rice instead of white?
You can swap in brown rice for extra nutrition and a nutty bite. Just be sure to increase the cook time by about 15 to 20 minutes and add extra broth since brown rice takes longer to become tender.
Is Vegetable Jambalaya with Rice very spicy?
The amount of cayenne pepper is totally up to you! For a mild version, simply leave it out or use a little. If you love a fiery kick, go ahead and add the full teaspoon or more. The other spices are flavorful but not spicy.
How does this recipe fit vegan or dairy-free diets?
This Vegetable Jambalaya with Rice is naturally vegan and dairy-free. Just use vegetable broth (check for vegan labels if needed) and plant-based add-ins for a completely animal-free, wholesome meal.
Final Thoughts
I can’t recommend this Vegetable Jambalaya with Rice enough—it’s a colorful, comforting meal that brings people together, whether it’s a quiet dinner or a lively gathering. If you’re looking for something easy, flavorful, and packed with good-for-you ingredients, this is just the recipe to brighten up your table. Give it a try, and let the Cajun spirit fill your home!
Print
Vegetable Jambalaya with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
- Diet: Vegetarian
Description
Enjoy a taste of the South with this flavorful Vegetable Jambalaya recipe. Packed with a medley of vegetables and aromatic spices, this vegan dish is a satisfying one-pot meal that is perfect for any day of the week.
Ingredients
Vegetable Jambalaya:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup okra, sliced (fresh or frozen)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup long-grain rice, rinsed
- 3 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (optional for heat)
- 2 bay leaves
- Salt and black pepper to taste
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and celery; sauté until softened.
- Stir in garlic, zucchini, and okra; cook for another 3 minutes.
- Add diced tomatoes, rice, broth, spices; bring to a boil.
- Reduce heat, cover, simmer for 20-25 minutes until rice is tender.
- Remove from heat, discard bay leaves, fluff with a fork, stir in green onions and parsley.
- Serve hot with lemon wedges.
Notes
- For extra protein, add chickpeas or red kidney beans when adding the rice.
- Adjust cayenne pepper for preferred spice level.
- Leftovers can be refrigerated for up to 4 days and reheat well.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 245
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
