Vegetable Jambalaya Recipe

Name: Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 Tbsp. canola oil; 1 c. diced onion; 2 large cloves garlic, minced; 3/4 c. diced celery; 1/2 c. diced carrot; 1 tsp. thyme; 2 tsp. paprika; 1/2 tsp. salt; pinch of cayenne pepper; 1 bay leaf; 1 green bell pepper; 1 red bell pepper, cut up; 1 can beans (black, pinto, black-eyed, any kind); 1 can chopped plum tomatoes; 3 1/4 c. defatted vegetable juice; 2 medium sized zucchini (1/2-inch); 2 Tbsp. chopped parsley

Servings: persons

3 Tbsp. canola oil
1 c. diced onion
2 large cloves garlic, minced
3/4 c. diced celery
1/2 c. diced carrot
1 tsp. thyme
2 tsp. paprika
1/2 tsp. salt
pinch of cayenne pepper
1 bay leaf
1 green bell pepper
1 red bell pepper, cut up
1 can beans (black, pinto, black-eyed, any kind)
1 can chopped plum tomatoes
3 1/4 c. defatted vegetable juice
2 medium sized zucchini (1/2-inch)
2 Tbsp. chopped parsley

1
Heat oil in a large pot.
2
Add onion and cook over low heat to wilt (10 minutes).
3
Add garlic, celery and carrot.
4
Cook, stirring, 1 minute longer.
5
Mix in spices and herbs.
6
Add bell peppers, beans, tomatoes with juice and vegetable broth.
7
(I used dried vegetable broth or water.)
8
Bring to a boil.
9
Reduce heat to medium-low and cook, partially covered, for 10 minutes.
10
One-half hour before serving, add zucchini and/or other leftover veggies and bring to a boil.
11
Stir in rice, cover and heat on low heat for 20 minutes only.
12
Add parsley and serve.
13
(I added some salsa to taste for an extra zing.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 Tbsp. canola oil, 1 c. diced onion, 2 large cloves garlic, minced, 3/4 c. diced celery, and more.

Yes, Vegetable 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.

Vegetable Jambalaya

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