Description
A hearty and flavorful vegan twist on the classic Louisiana dish, featuring rice, vegetables, and smoky spices.
Cuisine: Cajun
Servings: 4
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/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
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened.
- Add garlic, smoked paprika, cayenne pepper, thyme, and oregano. Cook for 1 minute more.
- 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.
- 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.