Vegetable Jambalaya

Ingredients

• 2 tbsp Canola oil
• 1 Yellow onion, diced
• 3 stalks Celery, diced
• 1 Green bell pepper, diced
• 1 Red bell pepper, diced
• 5 cloves Garlic, minced
• 3 cups Cremini mushrooms, quartered
• 1 tbsp Smoked paprika
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• ½ tsp Cayenne pepper
• 1 can Diced tomatoes, no salt added
• 2 cups Jasmine rice (dry)
• 3 ½ cups Low-sodium vegetable broth
• 1 can Kidney beans, canned no-salt-added, drained
• 2 cups Okra, sliced
• 1 ¼ tsp Kosher salt
• 4 Scallions (green onions), sliced
• 2 tsp Louisiana-style hot sauce

Method

1. Brown the mushrooms hard in the oil, 6 minutes, then add the trinity and cook 8 minutes more.
2. Add the garlic and all the dried spices, 1 minute, then the tomatoes. Cook 3 minutes until it thickens.
3. Stir in the rice and coat it. Add the broth and salt, bring to a boil, then cover and drop to the lowest heat for 20 minutes. Do not lift the lid — jambalaya rice is steamed, and every peek costs you.
4. Scatter the beans and okra over the top, replace the lid, and leave off the heat 10 minutes.
5. Fold everything together with a fork. Scallions and hot sauce at the table.

Notes

✨ The restaurant touch

The lid stays on. Creole jambalaya is a covered rice dish and the crust that forms on the bottom is a bonus, not a failure.

🧒 For the kids

Cut the cayenne to a pinch. It is rice with vegetables in it and it disappears fast.

🥡 Leftovers

Keeps 4 days. Fry leftovers in a hot skillet with a splash of broth.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.