A hearty and spicy one-pot rice dish straight from Louisiana, packed with the 'holy trinity' of Cajun cooking, kidney beans, and okra. This meat-free version delivers all the classic, bold flavors you love.
Prep15 min
Cook35 min
Servings4
Serving size: 1.5 cups
768cal
34gprotein
140gcarbs
9g
Ingredients
2 tbsp Vegetable Oil (or other neutral oil)
1 large Onion (finely chopped)
1 large Green Bell Pepper (finely chopped)
2 stalks Celery (finely chopped)
4 cloves Garlic (minced)
2 tbsp Cajun Seasoning (use salt-free if possible to control sodium)
1 tsp Smoked Paprika
1 tsp Dried Thyme
0.25 tsp Cayenne Pepper (adjust to your spice preference)
Aromatic, fiber-rich Vegetarian Jambalaya – a perfectly spiced comfort food that's gut-friendly and tasty.
This cajun_creole dish is perfect for dinner. With 767.89 calories and 34.39g of protein per serving, it's a low-fat, low-cholesterol, muscle-gain option for your meal plan.
fat
1.5 cup Long-Grain White Rice (rinsed well until water runs clear)
400 g Diced Tomatoes (one 14.5 oz can, undrained)
425 g Red Kidney Beans (one 15 oz can, rinsed and drained)
1 cup Okra (fresh or frozen, sliced into 1/2-inch rounds)
3 cup Vegetable Broth (low sodium recommended)
1 pc Bay Leaf
1 tsp Salt (adjust to taste)
0.5 tsp Black Pepper (freshly ground)
3 stalks Green Onions (thinly sliced, for garnish)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Sauté the 'Holy Trinity'
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chopped onion, bell pepper, and celery. Sauté, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onion is translucent.
2
Bloom Aromatics and Spices
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper. Stir constantly for 30-60 seconds to toast the spices and deepen their flavor.
3
Build the Jambalaya Base
Add the rinsed rice to the pot and stir for 1 minute to coat it with the vegetables and toasted spices.
Pour in the diced tomatoes (with their juice) and vegetable broth. Add the rinsed kidney beans, sliced okra, bay leaf, salt, and black pepper.
Stir everything together thoroughly to combine and bring the mixture to a rolling boil.
4
Simmer to Perfection
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
Let it simmer undisturbed for 20-25 minutes. Do not lift the lid or stir during this time.
The jambalaya is ready when the rice is tender and has absorbed all the liquid.
5
Rest and Serve
Remove the pot from the heat and let it stand, still covered, for 10 minutes. This allows the rice to steam and finish cooking.
Remove and discard the bay leaf. Gently fluff the jambalaya with a fork.
Stir in the chopped fresh parsley and serve hot, garnished with sliced green onions.
