One-Pot Vegetable Jambalaya

updated Feb 9, 2024
summer
One-Pot Vegetable Jambalaya Recipe
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This vegetable jambalaya is faster and just as good, in my opinion, as traditional jambalaya (which typically has andouille sausage, chicken and/or seafood). With the “holy trinity” of vegetables, juicy tomatoes, and long-grain rice, this is a fantastic main dish (with some optional add-ins, if you want) or a hearty side dish to serve alongside your favorite main. O

ur one-pot vegetable jambalaya is delicious as is, but you can add any veggies you have on hand, like summer squash, zucchini, or corn. It’s a great way to use your summer produce bounty.

Ingredients in One-Pot Vegetable Jambalaya

  • Onion, green bell pepper, and celery: Also known as the “holy trinity”, this vegetable mix serves as the base of many recipes in the regional cuisines of Louisiana like Cajun gumbo and shrimp etouffée.
  • Green chile: For a bit of heat, use 1/2 of a small green chile, like a jalapeño or serrano pepper.
  • Tomatoes: This vegetable version of jambalaya includes tomatoes, which would be considered Creole in Louisiana cuisine (Cajun jambalaya contains no tomatoes). Use 2 large tomatoes, preferably vine-ripened (such as beefsteak or heirloom tomatoes for their flavor).
  • Long-grain white rice: It’s key to use long-grain rice in jambalaya for the best texture. Other types of rice, like short-grain or medium-grain will end up too mushy.

What to Serve with One-Pot Vegetable Jambalaya

It’s optional, but you can also add seafood like shrimp or fried sausage to the pot towards the end of the cooking time for those who want it (because it’s great to have options!). Here are a few other ideas on what to serve with vegetable jambalaya:

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

One-Pot Vegetable Jambalaya Recipe

Serves 4 to 6

Nutritional Info

Ingredients

  • 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 (optional)

  • 1/2 teaspoon

    dried thyme

  • 1/2 teaspoon

    dried oregano

  • 1 teaspoon

    Worcestershire sauce, tamari, or soy sauce

  • 3/4 cup

    long-grain white rice

  • 3 cups

    low-sodium vegetable or chicken broth

  • Salt and pepper, to taste

Optional additions:

  • Slices of fried sausage

  • Shrimp

  • Cooked meat, tofu, or beans

Instructions

  1. Place a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons vegetable oil. After it gets hot, add 1 chopped onion, 1 chopped green bell pepper, and 3 stalks chopped celery and cook for about 5 minutes, until they become translucent but not brown.

  2. Add the 3 cloves finely chopped garlic, 1/2 small green chile (like a jalapeño), 2 large chopped tomatoes, 2 bay leaves, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/8 to 1/4 teaspoon cayenne pepper (if using), 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, salt, pepper, and 1 teaspoon Worcestershire sauce, tamari, or soy sauce. Let everything cook until some of the tomato juice releases, about 1 minute.

  3. Add 3/4 cup long-grain rice and slowly pour in 3 cups low-sodium vegetable or chicken 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.

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

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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