Mardi Gras Jambalaya

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Recipe by Aric Ross

This all vegetable version of Louisiana's dazzling, famous Creole rice dish captures the color and excitement of the New Orleans great, annual Mardi Gras festival.

Ingredients Nutrition


  1. Heat a large, heavy-bottomed pan over medium heat.
  2. Add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
  3. Add the bay leaf and thyme and cook for 2 minutes longer.
  4. Add the stock, stir well, and bring to a boil.
  5. Meanwhile, trim off the tops of the okra stems.
  6. Add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
  7. Then stir in the rice.
  8. Season with salt, pepper and cayenne to taste.
  9. Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
  10. Stir in the beans and parsley, and cook for 5 minutes more.
  11. When the rice is done, check the seasoning.
  12. Serve hot.

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