Mardi Gras Veggie Jambalaya

The first time I made vegetarian jambalaya, my housemate Sarah wandered into the kitchen with this look of pure disbelief on her face. She kept asking where the andouille was hiding, as if I had somehow managed to smuggle it in without her noticing. That moment when someone takes a bite and realizes vegetables can carry that much flavor and depth is absolutely magical. Now it has become our go-to for Mardi Gras, and honestly, I prefer it to the meaty version.

Last year during Mardi Gras, I made a triple batch for our neighborhood potluck. My neighbor brought over some andouille sausage just in case, fully convinced that a vegetarian version could not possibly satisfy a room full of hungry people watching the parade coverage. By the end of the night, the sausage sat untouched on the counter while everyone went back for seconds of the jambalaya. The best part was watching my usually meat-loving uncle request the recipe.

Ingredients

• Olive oil: Creates the foundation for sautéing the vegetables and helps distribute the spices evenly throughout the dish
• Yellow onion, bell peppers, and celery: This classic Creole holy trinity forms the aromatic base that defines authentic jambalaya flavor
• Garlic: Add this right after the vegetables soften to prevent burning, which makes it taste bitter
• Zucchini, cherry tomatoes, and okra: These vegetables hold their shape during cooking and add beautiful color variation to the final dish
• Long-grain white rice: Choose this over short-grain varieties because it stays fluffy and separate rather than becoming sticky or gummy
• Vegetable broth: Low sodium is crucial here since the spices are quite assertive and you want to control the salt level
• Diced tomatoes with juices: The canned juices provide essential liquid for cooking the rice and add acidity that brightens all the spices
• Smoked paprika, thyme, oregano, and cayenne: This spice blend delivers that signature Creole warmth without needing any meat products
• Bay leaves: These infuse subtle herbal notes as the rice simmers but remember to remove them before serving

Instructions

Build your flavor foundation:

Heat the olive oil in your large Dutch oven over medium heat, then add the onion, both bell peppers, and celery. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables have softened and released their moisture. Your kitchen will start smelling amazing right about now.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, watching carefully so it does not brown or burn. This step releases the garlic oils and sets up the spice layer.

Add more vegetables:

Toss in the zucchini, cherry tomatoes, and okra, then sauté for another 3 to 4 minutes. The tomatoes will start breaking down slightly, which adds nice body to the final dish.

Toast the spices:

Pour in the rice along with the smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves. Stir everything together for about 2 minutes, letting the rice grains toast slightly and the spices bloom in the hot pan.

Bring it all together:

Add the diced tomatoes with their juices and pour in the vegetable broth. Stir well to combine, making sure to scrape up any flavorful bits from the bottom of the pot, then bring everything to a gentle boil.

Let it simmer:

Reduce the heat to low, cover tightly, and simmer for 25 to 30 minutes. Give it a gentle stir every so often to prevent the rice from sticking to the bottom.

The finishing touch:

Remove from heat and stir in the frozen peas, then cover again and let it sit for 5 minutes. This residual heat cooks the peas perfectly without making them mushy.

Ready to serve:

Fluff everything with a fork and fish out the bay leaves. Taste and adjust the seasoning if it needs more salt or pepper.

Pin This

What started as an experiment for a vegetarian friend has now become the most requested dish at every gathering. There is something incredibly satisfying about serving a meal that feels indulgent and celebratory while being completely plant-based. Last Mardi Gras, my cousin announced she was going vegetarian for lent and asked if I could teach her how to make it. We spent the whole afternoon chopping vegetables and talking while the pot bubbled away on the stove.

Making It Your Own

The beauty of jambalaya is how forgiving and adaptable it is. I have made this with whatever vegetables were lingering in my crisper drawer, and it always turns out delicious. Sometimes I add corn kernels for sweetness, or throw in some cubed butternut squash in the fall months. The key is keeping the total vegetable quantity roughly the same so the rice-to-liquid ratio stays consistent.

Perfect Rice Every Time

After years of making rice dishes, I learned that patience is absolutely the secret ingredient here. Do not rush the simmer time, and definitely do not skip the resting period at the end. Those five minutes of covered resting let the moisture redistribute evenly throughout the pot, which is what gives you that perfect fluffy texture instead of wet, clumpy rice.

Serving Suggestions

A warm crusty baguette is ideal for soaking up any extra sauce in your bowl. I also like to set out small bowls of extra hot sauce, sliced green onions, and chopped parsley so guests can customize their servings. Some friends insist on serving this over cornbread, which turns it into more of a stew-style meal.

• Make extra and portion it into containers for lunch throughout the week
• The flavors deepen overnight, so this is an excellent make-ahead dish for parties
• Reheat gently with a splash of water or broth to refresh the rice

Pin This

Whether you are celebrating Mardi Gras or just want a hearty, flavorful meal that happens to be vegan, this jambalaya delivers every single time. There is nothing quite like watching a room full of people go quiet for that first bite.

Questions & Answers

→ Can I use a different type of rice?

Long-grain white rice works best for texture and absorption, but medium-grain can be a substitute. Adjust cooking time as needed.

→ What can I replace okra with?

If okra isn’t available, extra zucchini or green beans can be used to maintain the vegetable balance.

→ How spicy is the dish?

The dish has medium heat from cayenne pepper, which can be adjusted. Adding hot sauce at serving allows for extra spice.

→ Can this be prepared ahead of time?

Yes, it reheats well and flavors often deepen overnight when stored covered in the refrigerator.

→ Are there suggestions for added protein?

Cooked beans like kidney or black beans can be stirred in for additional protein and texture.

→ What side dishes pair best with this?

Crusty bread and a crisp white wine like Sauvignon Blanc complement the flavors nicely.