Simply Healthy Meals | Vegetarian Jambalaya

This one pot veggie heavy jambalaya is much faster (and easier) than the original, and in my opinion just as delicious. For a more traditional jambalaya add in cooked shredded chicken, sliced sausage, seafood, or a combination towards the end of the cooking time.


2 Tbsp olive oil (or vegetable oil)

3 stalks of celery, roughly chopped

2 carrots, roughly chopped

1 red onion, cut into wedges

1 red bell pepper, cut into thin strips

3 garlic cloves, minced

1 jalapeno, seeded and finely chopped

1 tsp paprika

1/8-1/4 tsp cayenne

salt and pepper

1 tsp Worcestershire

1 cup long grain white rice

1 can fire roasted diced tomatoes

1 1/2 – 2 cups vegetable stock (use directions from your brand of rice, they all require slightly different liquid amounts)

1 cup frozen peas

** additional add-ins include black beans, cooked and sliced sausage (meat or vegetarian), cooked shredded chicken, shrimp


Heat oil in a large heavy bottomed pot, over medium-high heat. once hot add the onion, celery, carrots, and bell pepper. cook until the vegetable begin to soften (about 3-5 minutes)

Add the garlic, jalapeno and cook another 1-2 minutes.

Add the Worcestershire, paprika, cayenne, 1/2 tsp salt, and a dash of pepper, and cook another minute.

Add the rice and stir to coat, then add the tomatoes and their juice, and 1 1/2 – 2 cups stock.

Bring the pot to a boil, cover and reduce the heat to low. Simmer covered for 15 minutes.

Uncover, add the peas and any additional add-ins. Cover and continue to cook an additional 5 minutes.

Let sit for 2-3 minutes, then fluff and add salt and pepper to taste.

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