This recipe has a somewhat unusual inspiration. Every other week my friend and I volunteer for the dinner shift at a women’s homeless shelter. Part of the dinner menu is always a vegetarian entry. Which of course delights me to no end! So, last week’s veggie option was Jambalaya and it looked really yummy. I talked with the staff person who made this dish about ingredients and seasonings. I liked that he had included beans as well. This got me thinking about making my own version. In researching recipes a little further, I found out about two “jambalaya camps”: one to include the rice in cooking and the other to add it in already cooked. Since I have a lovely rice cooker AND a magic InstantPot pressure cooker, I decided to precook the rice. So, to all of you who grew up on traditional Jambalaya, please, indulge my culinary license and hope you enjoy it!
Serves 4- 6
Prep time: 25 minutes Cook time: 45 minutes, plus need cooked rice
1 medium onion, diced
3 stalks of celery, diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
3 large cloves of garlic, minced
1 jalapeno, minced, seeds included
1 tsp dried thyme
2 tsp smoked paprika
½ tsp of chili powder
¼ cup of fresh parsley, finely chopped
1 14.5 oz can fire roasted tomatoes
2 Tbsp tomato paste, no-salt-added
2-3 Tbsp balsamic vinegar
1 Tbsp apple cider vinegar
¼ – ½ cup of low-sodium vegetable broth or water
1 15 oz can of pinto beans, no-salt-added, drained & rinsed
1 15 oz can of black beans, no-salt-added, drained & rinsed
cooked brown rice (use 1 cup dry rice; water amounts vary according to how you cook it)
- Cook rice
- In a large pot sauté onions in a little bit of vegetable broth or water on medium-high heat, until softened; approx. 2-3 minutes
- Add peppers, celery, jalapeńo and garlic. Sauté until vegetables have softened, approx. 5-6 minutes. Add broth or water a little at a time as necessary.
- Add thyme, smoked paprika, chili powder and parsley. Stir through and let cook for about 1 minute.
- Add tomatoes, tomato paste, balsamic and apple cider vinegars
- Add ¼ – ½ cup of broth or water. Stir through well.
- Add beans and cooked rice.
- Reduce heat to low, cover and simmer for at least 30 minutes. The longer this dish simmers, the better the flavors will develop.
- Adjust seasonings. If you like more of a kick, add a few drops of hot sauce to this dish.
2 thoughts on “Vegetable Jambalaya”
Lovely photos of your mouth-watering jambalaya. The recipe sounds ahhh-mazing and I love all the seasonings! So sweet that you volunteer at a woman’s homeless shelter, too.
Thank you, Lauren!