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Vegan Jambalaya

Description

A hearty and flavorful vegan twist on the classic Louisiana dish, featuring rice, vegetables, and smoky spices.

Cuisine: Cajun
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1 cup long-grain rice
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 cup frozen or fresh corn kernels
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened.
  2. Add garlic, smoked paprika, cayenne pepper, thyme, and oregano. Cook for 1 minute more.
  3. Stir in diced tomatoes, vegetable broth, rice, kidney beans, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
  4. Season with salt and pepper to taste. Garnish with parsley and serve hot.

Suggested Drinks

Abita Purple Haze: A Louisiana raspberry wheat beer, its fruity sweetness complements the spicy and savory flavors of the jambalaya.

Zinfandel: This California red wine with jammy fruit flavors and a peppery finish complements the bold spices and smokiness of the dish.

Non-Alcoholic Option

Iced Sweet Tea: A classic Southern beverage, its sweetness helps to balance the heat of the cayenne pepper while providing refreshment.