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Vegetable Jambalaya

Updated: Jan 4, 2019

This easy Vegetable Jambalaya has amazing flavor with a bit of spice. And it‘s cooked in one pot. Add additional spices as needed. We all have that favorite seasoning that we add to everything. I know I do.



  • ¼ cup extra-virgin olive oil

  • 1 medium sweet onion, sliced

  • 2 stalks celery, cut into ½-inch slices

  • 2 medium carrots, cut into ½-inch slices

  • 1 medium red bell pepper, sliced

  • 3 to 4 cloves garlic, minced

  • 1 teaspoon hot smoked paprika

  • ⅛ teaspoon ground cayenne pepper

  • 2 teaspoons dried oregano

  • 1 teaspoon dried thyme leaves

  • 2 bay leaves

  • Kosher salt

  • freshly ground black pepper

  • 15-ounce can diced, fire-roasted tomatoes

  • 1¼ cups white rice

  • 2½ cups vegetable broth

  • 15-ounce can black-eyed peas, drained and rinsed

  • 8-ounces frozen cut okra

  • hot sauce for topping


Heat the olive oil in a 10-inch skillet or braiser over medium-high heat. Add the onion, celery and carrots. Cook, stirring frequently, for about 6 minutes or until the onions become a bit soft. Add the red pepper and continue to cook for about 3 minutes. Add the garlic, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper. Stir to coat and add the tomatoes. Cook for 2 minutes. Add the rice. Stir to coat. Add the vegetable broth and stir.

Cover the pot, increase the heat a bit and bring to a boil. Immediately reduce the heat to a simmer. Cook the rice covered for 10 minutes. Add the black-eyed peas and okra just over the top of the rice and cover. Cook for an additional 10 to 15 minutes or until the okra is tender and the rice is cooked. Remove from the heat, keeping the pot covered and allow it to sit for 5 minutes before serving.

Stir and fluff the rice with a large fork. Top with your favorite hot sauce and a handful of chopped celery leaves or parsley.

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