Mardi Gras Veggie Jambalaya (Printable Version)

Colorful Creole jambalaya featuring fresh vegetables, bold spices, and hearty rice for festive gatherings.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 3 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 1 medium zucchini, diced
08 - 1 cup cherry tomatoes, halved
09 - 1 cup okra, sliced (fresh or frozen)
10 - 1 cup frozen peas

→ Rice & Liquids

11 - 1 ½ cups long-grain white rice
12 - 3 cups low-sodium vegetable broth
13 - 1 (14.5-ounce) can diced tomatoes, with juices

→ Spices & Seasonings

14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - ½ teaspoon cayenne pepper (adjust to taste)
18 - 1 teaspoon salt
19 - ½ teaspoon freshly ground black pepper
20 - 2 bay leaves

→ Garnishes (optional)

21 - ¼ cup chopped fresh parsley
22 - Sliced green onions
23 - Hot sauce, to taste

# Directions:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion, bell peppers, and celery. Sauté for 5–7 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini, cherry tomatoes, and okra. Sauté for another 3–4 minutes.
04 - Stir in rice, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves. Mix well to coat rice with spices.
05 - Pour in diced tomatoes with juices and vegetable broth. Stir to combine and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
07 - Remove from heat. Stir in frozen peas and let sit, covered, for 5 minutes to allow peas to heat through.
08 - Fluff jambalaya with a fork. Remove bay leaves. Adjust seasoning if needed. Serve hot, garnished with parsley, green onions, and hot sauce if desired.

# Expert Tips:

01 -
  • The vegetables become tender and infused with smoky Creole spices, creating layers of flavor that develop beautifully as they cook
  • Its a one pot meal that feeds a crowd and actually gets better overnight, making it perfect for party planning
  • You can customize the heat level and vegetable combinations based on what looks fresh at the market
02 -
  • Resist the urge to keep lifting the lid while the rice simmers, because escaping steam will prevent proper cooking and may leave you with crunchy grains
  • The rice continues absorbing liquid as it rests, so if it seems slightly liquid when you turn off the heat, do not add more broth or it will become mushy
  • Okra can get slimy if overcooked, so keep those pieces larger when you slice them and add them midway through the vegetable sauté
03 -
  • Prep all your vegetables before you start cooking, because the recipe moves quickly once you hit the stove
  • If you cannot find okra, extra green beans work beautifully and provide a nice snap in every bite

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