Everyone needs a good jambalaya.

This is pretty much the ONLY cajun recipe I have, and that’s good enough for me cause I know how much effort it takes on the spice side to get the flavours right. I’d love to go to New Orleans someday, but I’m pretty scared of the lack of vegan options dining out.

I’ve modified this recipe over a few years, but it’s a great staple for Fall/Winter when you’re a bit sick of soups and need to keep warm. Hubs and I are HUGE fans of Seinfeld too, so every time I break it out we get to say “Jamba-LAAAY-ahh!” just like Newman does after he gets his soup from Soup Nazi.

After eating this for one night, my cold is nearly gone!

Ingredients:

2 tbsp oil
1 medium onion, chopped
1 green pepper, chopped
1 small zucchini, chopped*
3 cloves garlic, chopped
1 small jalapeno, seeded and chopped
2 large tomatoes, chopped
1 tsp soy or Worcestershire sauce
2 bay leaves
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne pepper*
1/2 tsp thyme, dried
1/2 tsp oregano, dried
1 tsp salt
1 tsp black pepper
3/4 c long grain rice
3 c vegetable broth
Optional: Jackfruit, tofu, or beans (canned or pre-soaked)

Heat oil in a high-sided saucepan or pot over medium-high heat. Add onion, green pepper, zucchini, and cook for 5 minutes. Add remaining ingredients except for the rice and broth and cook for one minute. Add the rice and slowly pour in the broth. Reduce heat to medium and cook until the rice is done and absorbs most of the liquid, about 40 minutes. If adding jackfruit tofu, or beans, throw in after 15 minutes of cooking the rice to warm up. Serves 4-5.

*The original recipe for this called for celery instead of zucchini, green chili pepper instead of jalapeno (which isn’t available where I am), and 1 tsp of cayenne pepper, but I found that WAY too hot for my liking, and I think I have a good spice tolerance. Adjust as you wish.

Other tips:

  • I like to use long-grain brown rice. Sometimes 40 minutes of cooking isn’t enough, so I add another 5-10 minutes on medium high heat for the final bit, so this is definitely a recipe to START EARLY, not when you’re already hungry. If you need to add cooking time and up the heat, be sure to constantly stir so the rice doesn’t stick to the bottom.
  • Feel free to double this recipe. It won’t look like very much, but I find it filling even without jackfruit or protein because of the spice level.
  • I used a plate for the photo below, as I don’t have any wide bowls which I would have used to showcase the colour. So definitely eat it in a bowl instead of a plate…but either way, I don’t judge.

 

Got any other great vegan cajun recipes? Share ’em with me!

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