What is vegetable jambalaya?

Vegetable jambalaya is a meatless version of classic Cajun jambalaya, made with vegetables, rice, and beans instead of sausage or chicken. It features the same signature spices (paprika, cayenne, garlic powder, and oregano) along with a hearty tomato base that coats every grain of rice. The mix of onion, celery, and bell pepper, known as the Cajun “holy trinity,” gives it that unmistakable Louisiana flavor. It’s wholesome, colorful, and every bit as satisfying as the traditional version.

What makes jambalaya different from dirty rice or gumbo?

Jambalaya is a one-pot rice dish cooked with vegetables, stock, and Cajun or Creole seasoning. Unlike gumbo, it doesn’t use a roux or have a soupy consistency, and unlike dirty rice, it’s often tomato-based and more robust in flavor. This vegetarian version keeps all that authentic Cajun flavor, just without the meat.

Can jambalaya be made without meat?

Yes, and this vegetarian jambalaya is the perfect example! By relying on layers of vegetables, spices, and tomato paste for richness, you can create deep, smoky flavor without using sausage or seafood. Beans or chickpeas provide protein and bulk, while Cajun seasoning delivers that signature Southern heat. You’ll be amazed how hearty and full-flavored it tastes. It's proof that jambalaya doesn’t need meat to be comforting and delicious.

What veggies can go in jambalaya?

You can get creative with the vegetables in jambalaya! The traditional base includes onion, celery, and bell pepper, but you can also add zucchini, mushrooms, okra, carrots, or even spinach for extra color and texture. For a little sweetness, try roasted red peppers or corn. The beauty of vegetable jambalaya is that it’s incredibly flexible so it’s a great fridge-cleanout meal!

Does jambalaya need rice?

Traditionally, yes — rice is what defines jambalaya as opposed to gumbo or stew. However, if you prefer to skip it, you can make a similar vegetable jambalaya-style stew by increasing the broth and simmering everything a bit longer. The result will be a hearty, flavorful mix of beans and vegetables in a spicy tomato base. It’s perfect for those who prefer lighter, grain-free meals but still want that rich Cajun comfort in a bowl.

What can I substitute for rice in jambalaya?

If you’d like a lower-carb or grain-free option, substitute rice with quinoa , cauliflower rice, or even farro for a nuttier texture. Cook time will vary — quinoa cooks faster (around 15 minutes), while farro takes longer and needs extra broth. You can also use barley or bulgur wheat for a fiber-rich alternative. Each variation changes the texture slightly, but the Cajun spices and tomato base ensure the flavor stays authentic and comforting.

What is the secret to a good jambalaya?

The secret to great jambalaya is building flavor in layers. Start by sautéing your vegetables until fragrant, toast the tomato paste for richness, then add your spices to bloom in the oil. Simmer the rice gently in a flavorful broth, allowing it to absorb every bit of seasoning. Don’t rush the process! Letting it rest covered after cooking helps the steam finish the rice perfectly. A squeeze of lemon and fresh parsley at the end brightens it all up beautifully.

What are common mistakes when making jambalaya?

The most common mistakes are over-stirring, using the wrong rice, or cooking at too high heat. Stirring too often releases starches, making the rice mushy, while high heat can scorch the bottom before the rice is fully cooked. Another mistake is under-seasoning. Jambalaya should be bold and flavorful. Be generous with your Cajun spices, let the tomato paste caramelize, and always taste as you go. Patience and low, steady simmering make all the difference.

How do I prevent the bottom from burning?

Use a heavy-bottomed pot or Dutch oven and cook over low heat once it starts simmering. Resist the urge to stir too often as letting it cook gently undisturbed helps prevent scorching while developing that signature, slightly caramelized layer at the bottom.

One Pot Vegetarian Jambalaya

Description

One Pot Vegetarian Jambalaya is a bold, flavorful Cajun rice dish with beans and veggies that's hearty, healthy, and easy to make.

Ingredients

Scale

2 tablespoons avocado oil
1 medium onion, diced
2 cloves garlic, finely chopped
2 stalks celery, diced
1 red bell pepper, diced
2 teaspoons cajun seasoning (1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon oregano)
1/4 cup tomato paste
1 cup long-grain white rice, unwashed
1 can (15 ounce) black beans (or chickpeas), rinsed and drained
3 cups vegetable stock (or water)
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
2 tablespoons fresh parsley (for garnish)

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Instructions

Heat avocado oil over medium heat in a large non-stick skillet or stainless steel pot. Add onion, garlic, celery, and red bell pepper, and sauté until fragrant and slightly tender, about 2-3 minutes.
Stir in the Cajun seasoning and tomato paste, mixing well to coat the vegetables evenly. Cook for 1-2 minutes to deepen the flavor and allow the tomato paste to caramelize slightly.
Add the rice and black beans (or chickpeas) and stir until everything is well combined and coated in the seasoning mixture.
Pour in the vegetable stock (or water), and season with salt and pepper. Stir well, then bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer until most of the liquid has been absorbed and the rice is tender, about 18-20 minutes.
Turn off the heat and keep the lid on. Let the jambalaya sit covered for another 5 minutes to steam, allowing the rice to finish cooking and become fluffy.
Fluff the jambalaya gently with a fork, garnish with freshly chopped parsley, and serve immediately while hot.

Notes

Instant pot instructions: To make this in the Instant Pot, set it to Sauté mode and cook the oil, onion, garlic, celery, and bell pepper for 2–3 minutes until fragrant. Add tomato paste, Cajun seasoning, rice, beans, stock, salt, and pepper. Stir well, then seal the lid. Cook on Manual High Pressure for 6 minutes, followed by a 10-minute natural release. Fluff with a fork and garnish with parsley before serving.

Slow cooker instructions: For a slow cooker version, sauté the onion, garlic, celery, and bell pepper in a skillet first for better flavor. Then transfer everything (including the tomato paste, Cajun seasoning, rice, beans, and stock) to the slow cooker. Cook on Low for 3–4 hours or until the rice is tender and most of the liquid is absorbed. Stir occasionally if possible and garnish with parsley before serving.

How to store: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

How to reheat: Reheat on the stovetop over medium-low heat with a splash of water or vegetable stock to loosen it up, stirring occasionally until warmed through.

How to freeze: Freeze for up to 3 months in a freezer-safe container or resealable bag, pressing out excess air. Thaw overnight in the refrigerator and reheat as above.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Stovetop
Cuisine: American