Description

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

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/400g) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup long-grain rice
• 1 (15 ounce/425g) 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.