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Veg Jambalaya Recipe
Veg Jambalaya Recipe photo by Taste of Home

Veg Jambalaya Recipe

Publisher Photo
This rice dish is great when you crave Creole but don’t have chicken or sausage on hand. — Crystal Bruns, Iliff, Colorado
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon fennel seed, crushed
  • 1 cup uncooked long grain rice
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (16 ounces) red beans, rinsed and drained

Nutritional Facts

1-1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein.

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer.
  2. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through. Yield: 6 servings.
Originally published as Veg Jambalaya in Taste of Home February/March 2013

Nutritional Facts

1-1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein.

Reviews for Veg Jambalaya

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 26, 2014

This is a quick-to-fix staple recipe using what's usually in my pantry. Did make a few changes in the spices: just didn't want more Italian flavor, so I used thyme, marjoram, and a bay leaf. I've 1.5'd and doubled this recipe, too. The last time I made it, I cooked up Polish sausage on the side, pulled out my veg-only portions, and added the sausage in. A little file powder at the end is nice, too.

MY REVIEW
Reviewed Jun. 2, 2013

This recipe was so easy to put together. My husband loves eating rice and is always asking me to make more meals with rice. This was definitely a great change compared to the typical Chinese inspired meals I make.

MY REVIEW
Reviewed May. 22, 2013

This was spicier then I expected because it was described as "mild", but I thought it had very good flavor. I used precooked rice and eliminated the water for the last portion.

MY REVIEW
Reviewed Feb. 11, 2013

I made this for vegan and meat eating friends and everyone loved it. In stead of water, I used vegetable broth and it added a little more flavor. We will be using this recipe alot. For those who need meat, it would be very easy to add.

MY REVIEW
Reviewed Jan. 24, 2013

My husband is a vegan (no dairy, no meat, no oil, no nuts) - fixed this dish using veg. broth instead of oil, using frozen green peppers and onions (chopped) for convenience; very tasty. Added a salad and garlic bread for a great meal. Had to cook about 10-12 min. longer for liquid to be absorbed.

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