A classic cajun one-pot recipe for vegetable jambalaya that is packed with deliciously warm smokey flavors. Easy to make, healthy and suitable for anyone following a vegan, vegetarian, or gluten-free diet. Depending on how hungry you are, serves 4-6.
Course
Main Course
Category
American
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings4
Calories417kcal
AutorElle
Ingredients
2tablespoonsextra-virgin olive oil
3small yellow onions,finely chopped
1large carrot,diced
2celery stalks,thinly sliced
1large red bell pepper,seeds removed and diced
3large cloves garlic,minced
1x 400 g canorganic diced tomatoes
1 1/2teaspoonssmoked paprika
1teaspoondried oregano
1teaspoondried thyme leaves
1/2teaspooncayenne pepper
a few good grinds of black pepper
1teaspoonsea salt
2bay leaves
1/2cupdry white wine
1cupshort-grain brown rice(200 g)
550mlchicken or vegetable broth
1x 400 g can organic kidney beans (or mixed beans), drained and rinsed
1small bunch chopped fresh flat-leaf parsley,plus some reserved for garnish
Green onion finely sliced,to garnish (optional)
Method
Using a large deep-bottomed skillet or wok, heat the olive oil over medium-high heat, Sauté the onion, carrot, celery and red pepper for 5 minutes. Add the garlic, diced tomatoes and spices. Cook, stirring often, 5 to 6 minutes.
Add the wine and, cook 1-2 minute, stirring, until reduced slightly. Stir in the rice and broth. Bring mixture to a boil. Lower heat and gently simmer, covered, for 45 minutes or until rice is tender.
Taste and season with more salt, if desired.
Stir in beans, cover and cook for 5-10 minutes more, until the beans are warmed through. Add the parsley and stir in.
Ladle the jambalaya into serving bowls and garnish with chopped green onion and more parsley. Enjoy!
Notes
I like to use chicken broth for this recipe as I find it more flavorful, of course if you are following a vegan or vegetarian diet, use vegetable broth or combination of vegetable broth and water.
The leaves from the celery can also be added to the jambalaya or use them as a garnish before serving. The fresh parsley can also be added at the same time as the beans, but in winter I like to add it to the dish just before serving as it adds some fresh, light flavors to the dish. As you will!