Mardi Gras Veggie Jambalaya (Printable version)

Spicy Creole rice with colorful vegetables and vibrant flavors, ideal for festive occasions.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 medium zucchini, diced
08 - 1 cup okra, sliced
09 - 1 cup cherry tomatoes, halved

→ Rice & Legumes

10 - 1 ½ cups long-grain white rice, uncooked
11 - 1 (15 oz) can kidney beans, drained and rinsed
12 - 1 (15 oz) can black beans, drained and rinsed

→ Liquids

13 - 1 (14 oz) can diced tomatoes with juices
14 - 3 cups vegetable broth

→ Spices & Seasonings

15 - 2 teaspoons smoked paprika
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
18 - 1 teaspoon cayenne pepper
19 - 1 teaspoon ground black pepper
20 - 1 teaspoon salt
21 - 2 bay leaves
22 - 2 tablespoons chopped fresh parsley
23 - 2 green onions, sliced

# Directions:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, bell peppers, and celery. Sauté for 5-6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini, okra, and cherry tomatoes. Sauté for another 3-4 minutes.
04 - Mix in the rice, stirring to coat with the oil and vegetables for 1 minute.
05 - Add diced tomatoes with juices, vegetable broth, smoked paprika, thyme, oregano, cayenne, black pepper, salt, and bay leaves. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
07 - Gently fold in kidney beans and black beans. Heat through for 3-4 minutes. Remove bay leaves and stir in chopped parsley. Adjust seasoning as needed.
08 - Serve hot, garnished with green onions and additional parsley.

# Expert advice:

01 -
  • The holy trinity of onion, bell pepper, and celery creates that authentic Louisiana foundation you can taste in every spoonful
  • It feeds a crowd with minimal effort, leaving you free to enjoy the party instead of being stuck in the kitchen
  • The leftovers somehow taste even better the next day, making it perfect for Mardi Gras meal prep
02 -
  • Resist the temptation to lift the lid while the rice is simmering, or you will disrupt the steam and end up with unevenly cooked grains
  • The rice continues absorbing liquid after you remove it from heat, so take it off the stove while there is still a little bit of visible liquid
  • Cayenne pepper intensifies during cooking, so start with less if you are sensitive to heat
03 -
  • Chop all your vegetables before you start cooking, since the recipe moves quickly once you hit the stove
  • Room temperature vegetable broth helps maintain even cooking, so take it out of the pantry while you prep
  • Let the jambalaya rest for 5 minutes off the heat before serving to allow the flavors to settle

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