Main dishes

Jambalaya

30 min Cook
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Jambalaya

Jambalaya is one of those one-pot dishes that brings people together. Its rich, smoky aroma is a celebration of comfort and tradition. This vegan twist on the classic Louisiana dish replaces meat with robust red kidney beans, proving that plant-based cooking can be just as soul-satisfying. By blending individual spices to create your own Cajun seasoning, you’ll unlock a depth of flavor that store-bought mixes simply can’t match.

Cajun, the soul of Jambalaya

Cajun cuisine is all about bold, layered flavors. The traditional Cajun seasoning blend (often called the “holy trinity” of spices) combines paprika, garlic powder, onion powder, cayenne, black pepper, oregano, and thyme. Each spice plays a crucial role: paprika adds warmth and color, cayenne brings the heat, and the herbs tie everything together with an earthy, aromatic finish. Making your own blend lets you adjust the heat and complexity to your taste, ensuring every bite of your jambalaya is perfectly balanced.

The origins of Jambalaya

Born in the heart of Louisiana, Jambalaya is a testament to the region’s multicultural heritage, blending French, Spanish, West African, and Native American influences. Originally a way to stretch small amounts of meat with rice and whatever vegetables were on hand, jambalaya evolved into a beloved staple, often served at gatherings and festivals. Today, it remains a symbol of resourcefulness and community, adaptable to any diet, including a delicious vegan version like this one.

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Jambalaya

Jambalaya

corinthian
Jambalaya is a versatile dish: traditional versions use sausage, chicken, or even beef mixed in with the rice and vegetables. You can substitute these with store-bought vegan options or add some beans: try red kidney beans, white beans, flageolets, or chickpeas.
prep time
10 min
cooking time
30 min
servings
4
total time
40 minutes

Equipment

  • Knife

  • Casserole dish

Ingredients

  • 1/2 cup Basmati rice

  • 1 yellow pepper

  • 1 zucchini

  • 1 carrot

  • 1 cup red kidney beans

  • 1 can crushed tomatoes

  • 2 tablespoons extra-virgin olive oil

  • 2 small yellow onions

  • 2 small garlic cloves

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • 1 teaspoon dried oregano

  • 1/2 teaspoon Tabasco

  • Salt and black pepper, to taste

  • 1 tablespoon paprika

  • 1 vegetable stock cube

  • 1 tablespoon maple syrup (optional)

  • Fresh parsley, to serve

Instructions

1

Prep the vegetables

Peel and thinly slice the onion. Peel and paste the garlic cloves (or slice them very thinly). Rinse the bell pepper, core it and quarter it, then dice it. Rinse well the zucchini and dice it. Rinse and peel the carrot, and slice it thinly into rounds. If the carrot is large, halve the rounds. Drain and rinse the beans.
2

Make the spice base

Heat the olive oil in a casserole. Add the thyme, bay leaf, oregano, garlic, onion, and paprika. Cook, stirring gently, until the scent from the spices is released in the air.
3

Cook

Add the diced vegetables, and cook for 2-3 minutes, gently stirring, until the soften a bit. Add the rice, mix, and add enough water to cover the rice and vegetables. Add the vegetable cube and stir. Add the crushed tomatoes, the beans, and adjust with salt and pepper. Cover with a lid and cook for 20 minutes over low-medium heat.
4

Adjust the flavor

Take the lid off, and taste the Jambalaya. If the tomato is very acidic, add the sweetener (maple syrup or sugar). Add the Tabasco, and continue to cook until the excess water is absorbed.
5

Garnish and serve

Garnish with fresh parsley leaves and serve.

Notes

Here, we added a tablespoon maple syrup to counter the acidity of the tomatoes. You can omit it if your carrot is very sweet, or substitute with a teaspoon sugar.
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