Creole-Style Vegetarian Jambalaya Recipe

Name: Creole-Style Vegetarian Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 cups yellow onions, small dice; 1 cup red onion, small dice; 1 cup bell pepper, small dice; 1 cup celery, small dice; 2 cups eggplants, small, diced; 1 cup yellow squash, diced; 1 cup zucchini, diced; 1 tablespoon garlic, minced; 2 tablespoons shallots, chopped; 3 cups tomatoes, chopped; salt & freshly ground black pepper, to taste; 1/2 - 1 teaspoon cayenne pepper, to taste; 2 teaspoons creole seasoning, to taste; 1/2 teaspoon dried thyme; 3 bay leaves; 4 cups long grain rice; 1 cup tomato paste; 8 cups vegetable stock; 1 cup green onion, chopped

Servings: persons

1/2 cup olive oil
2 cups yellow onions, small dice
1 cup red onion, small dice
1 cup bell pepper, small dice
1 cup celery, small dice
2 cups eggplants, small, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon garlic, minced
2 tablespoons shallots, chopped
3 cups tomatoes, chopped
salt & freshly ground black pepper, to taste
1/2 - 1 teaspoon cayenne pepper, to taste
2 teaspoons creole seasoning, to taste
1/2 teaspoon dried thyme
3 bay leaves
4 cups long grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup green onion, chopped

1
Heat the oil in a large heavy pot over medium heat.
2
Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
3
Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
4
Add the tomatoes.
5
Season with salt, Creole seasoning, and additional cayenne, if desired.
6
Add the bay leaves.
7
Add the rice and stir for 2 to 3 minutes.
8
Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
9
Deglaze with some of the vegetable stock, stir and combine thoroughly.
10
Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
11
Add the vegetable stock/tomato mixture to vegetables, stir and cover.
12
Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
13
Do not stir the jambalaya while it's cooking.
14
Remove from heat and let stand for 2-3 minutes.
15
Add the green onions and mix thoroughly.
16
Garnish with some fresh long chives, and serve with a salad and good beer.

1178

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup olive oil, 2 cups yellow onions, small dice, 1 cup red onion, small dice, 1 cup bell pepper, small dice, and more.

Yes, Creole-Style Vegetarian Jambalaya falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole-Style Vegetarian Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions