Louisiana Creole Vegetable Jambalaya

Total Time
Prep 15 mins
Cook 40 mins

This tastes as good the second day as the first.

Ingredients Nutrition


  1. Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
  2. Mix in the thyme, paprika, salt, cayenne, and bay leaf.
  3. Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
  4. Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
  5. Adjust the seasonings. Remove and discard the bay leaf.
  6. Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
  7. Adjust the seasonings, stir in the parsley, and serve immediately.
Most Helpful

5 5

I made this for hubby and I. Personally, I like meat in mine, but for a vegan dish, this tasted delightful. I loved the added zucchini & carrot (never tried that before in jambalaya). I halved the recipe since it was only the two of us. I didn't have the whole amount of the tomatoes to make half a batch, but that's okay because I don't care for them much, (I picked around the few chunks in there anyway). Thank you for posting this recipe. (Made for ZWT9-Cajun Holy Trinity challenge)

5 5

Despite a lengthy ingredient list, this comes together quickly and easily and was a great weeknight meal. I was a little bit short on bell pepper so I filled in with green beans...probably not conventional but worked for our pepper-phobic kids! I used brown rice I had already cooked so I added only two cups of broth. I also increased the black-eyed peas to bump up the protein a bit. Thanks for posting! Made for ZWT 9, for the Gourmet Goddesses.