Recipe: Vegetable Jambalaya

Recipe: Vegetable Jambalaya

Leanne Brown
Aug 14, 2015
(Image credit: Kimberley Hasselbrink)

This vegetable-heavy Jambalaya is faster and just as good, in my opinion, as the Southern original. Stick to the list of vegetables I suggest or add the extra summer veggies you have on hand, like summer squash or even corn. To get closer to the original, add seafood or fried sausage to the pot towards the end of the cooking time.

(Image credit: Kimberley Hasselbrink)

Even if you don’t have six people to serve, make the whole pot and use the leftovers in burritos the next day or warm it up with a fried egg on top. If you’re really ambitious, you can even form the leftovers into little cakes and pan-fry them on the stovetop to make jambalaya patties.

Meal Cost: $3.90 total, or $0.65 per person (With additions, will come to closer to $8 total)

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A Week of Budget-Friendly Summer Meals from Leanne Brown

Tester's Notes

I love classic Southern dishes and was drawn to this lightened-up, vegetable-heavy version of jambalaya. Even though this jambalaya doesn't have a long cooking time, it had a lot of delicious, slow-cooked flavor. I liked the added flexibility of bulking it up with sausage, shrimp, or beans. I added half a can of black beans and thought it was quite tasty!

- Christine, August 2015

Vegetable Jambalaya

Serves 6

2 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, stemmed, seeded, and chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
1/2 small green chile, like a jalapeño, finely chopped
2 large tomatoes, chopped
2 bay leaves
1 teaspoon paprika
1 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce or soy sauce
3/4 cup long-grain rice
3 cups vegetable or chicken broth

Salt and pepper, to taste

Optional additions:
Slices of fried sausage
Leftover meat, tofu, or beans

Place a large, heavy-bottomed pot over medium-high heat and add the oil. After it gets hot, add the onion, bell pepper, and celery and cook for about 5 minutes, until they become translucent but not brown.

Add the garlic, chile, tomatoes, bay leaves, paprika, garlic powder, cayenne, thyme, oregano, salt, pepper, and Worcestershire sauce. Let everything cook until some of the tomato juice releases, about 1 minute.

Add the rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes. If you’re using any of the additions, throw them in to cook with the rice after 15 minutes have passed.

Taste and adjust the salt, and pepper, and any other spices.

Recipe Notes

  • If you’re not quite as in love with chilies as I am, cut back on the cayenne powder or lose the green chile.

Reprinted with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown, copyright (c) 2015. Published by Workman Publishing Company.

(Image credit: Leanne Brown)

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