Vegetable Jambalaya

Vegetable Jambalaya is a vibrant and flavorful one-pot dish packed with a variety of vegetables, spices, and rice, reflecting the rich culinary heritage of Louisiana. This vegetarian version maintains the essence of traditional jambalaya while being wholesome and satisfying.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Bell pepper (red or green) - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 3 cloves, minced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Tomatoes - 400 grams, diced (canned or fresh)
• Vegetable broth - 500 ml
• Long-grain rice - 150 grams
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Thyme - 1 teaspoon (dried)
• Oregano - 1 teaspoon (dried)
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, sliced (for garnish)
• Parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, bell pepper, and celery; sauté for about 5 minutes until softened.
3. Stir in the minced garlic, zucchini, and carrot, cooking for an additional 3 minutes.
4. Add the diced tomatoes, vegetable broth, rice, paprika, cayenne pepper, thyme, oregano, bay leaf, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
6. Remove the bay leaf, adjust seasoning if necessary, and fluff the jambalaya with a fork.
7. Serve hot, garnished with sliced green onions and chopped parsley.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vegetables, providing essential vitamins and minerals.
• High in fiber, which aids in digestion and promotes a healthy gut.

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