Creole-style Vegetarian Jambalaya

Vegetarian Jambalaya Recipe with Creole-Style Flavors from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Creole-style Vegetarian Jambalaya is a flavorful and hearty dish that originated in the southern United States. This dish is a vegetarian twist on the traditional jambalaya, which typically includes meat such as chicken, sausage, or shrimp. The combination of vegetables, rice, and spices in this recipe creates a delicious and satisfying meal that is perfect for any occasion.

History

Jambalaya is a dish that has its roots in Louisiana Creole cuisine, which is a blend of French, Spanish, African, and Native American influences. The name "jambalaya" is believed to have come from the Provencal word "jambalaia," which means a mish-mash or mix-up of ingredients. This dish was originally created as a way to use up leftovers and make a flavorful one-pot meal.

Ingredients

0.5 cup olive oil
2 cups yellow onions, small dice
1 cup red onions, small dice
1 cup bell peppers, small dice
1 cup celery, small dice
2 cups eggplants, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tbsp minced garlic
2 tbsp minced shallots
3 cups chopped tomatoes
salt and freshly ground black pepper, to taste
0.5 – 1 tsp cayenne pepper, to taste
2 tsp creole seasoning, to taste
0.5 tsp dried thyme
3 bay leaves
4 cups long-grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup chopped green onions

How to prepare

Heat the oil in a large heavy pot over medium heat.
Add the onions, shallots, bell peppers, and garlic. Sauté until tender, about 5 minutes.
Add the eggplant, squash, and zucchini. Sauté until they are tender, about another 5 minutes.
Add the tomatoes.
Season with salt, creole seasoning, and additional cayenne, if desired.
Add the bay leaves.
Add the rice and stir for 2 to 3 minutes.
Heat the tomato paste in a non-stick pan. Stir continuously to prevent sticking or burning. Continue until the sugars in the paste begin to caramelize and the paste turns a deep mahogany color.
Deglaze the pan with some of the vegetable stock. Stir and combine thoroughly.
Add the tomato paste to the rest of the vegetable stock. Stir until well-blended.
Add the vegetable stock and tomato mixture to the vegetables. Stir and cover.
Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
Do not stir the jambalaya while it is cooking.
Remove from heat and let it stand for 2–3 minutes.
Add the green onions and mix thoroughly.
Garnish with fresh long chives. Serve with a salad and a good beer.

Variations

Add protein such as tofu, tempeh, or seitan for a heartier dish.
Use different vegetables such as okra, corn, or mushrooms for variety.
Experiment with different spices and seasonings to customize the flavor to your liking.

Cooking Tips & Tricks

Make sure to dice the vegetables into small, uniform pieces to ensure even cooking.

- Adjust the amount of cayenne pepper and creole seasoning to suit your taste preferences.

- Be sure to caramelize the tomato paste to enhance the flavor of the dish.

- Do not stir the jambalaya while it is cooking to prevent the rice from becoming mushy.

- Let the jambalaya stand for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve the jambalaya with a side of cornbread or crusty bread.

- Garnish with fresh parsley or cilantro for a pop of color and flavor.

- Pair with a crisp green salad dressed with a vinaigrette.

Cooking Techniques

Sauté the vegetables until they are tender but still slightly crisp to retain their texture.

- Caramelize the tomato paste to deepen the flavor of the dish.

- Allow the jambalaya to simmer gently without stirring to ensure the rice cooks evenly.

Ingredient Substitutions

Use brown rice or quinoa instead of white rice for a healthier option.

- Substitute vegetable broth for the vegetable stock for a lower-sodium alternative.

- Swap out the vegetables for your favorites or whatever is in season.

Make Ahead Tips

Prepare the jambalaya up to a day in advance and reheat before serving.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the jambalaya in individual bowls garnished with a sprinkle of green onions. - Arrange a platter of sliced avocado, cherry tomatoes, and pickled okra on the side for a colorful presentation. - Serve with a side of hot sauce or spicy mustard for an extra kick of flavor.

Pairing Recommendations

Pair the jambalaya with a glass of chilled white wine such as Sauvignon Blanc or Pinot Grigio.

- Enjoy with a cold beer such as a pale ale or lager for a refreshing contrast to the spicy flavors.

- Serve with a fruity sangria or margarita for a festive touch.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the jambalaya in a microwave-safe dish or on the stovetop until heated through.

- Add a splash of vegetable broth or water to moisten the dish if it has dried out.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 5g

- Sugars: 8g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 40% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten.

Summary

This Creole-style Vegetarian Jambalaya is a nutritious and balanced meal that is rich in carbohydrates, fiber, vitamins, and minerals. It is a great option for vegetarians looking for a flavorful and satisfying dish.

Summary

Creole-style Vegetarian Jambalaya is a delicious and satisfying dish that is perfect for vegetarians and meat-eaters alike. This recipe is packed with flavor from a mix of vegetables, spices, and rice, making it a hearty and nutritious meal. Whether you're looking for a comforting weeknight dinner or a dish to impress guests, this jambalaya is sure to please.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Creole-style Vegetarian Jambalaya. It was many years ago when I was just a young girl living in New Orleans. My grandmother, who was known for her incredible cooking skills, had a close friend who was a Creole chef. He would often come over to our house and share his delicious recipes with us.

One day, my grandmother's friend arrived with a big pot of jambalaya that he had made specially for us. The aroma of spices and vegetables filled the air as he lifted the lid off the pot, revealing a steaming, colorful mixture of rice, tomatoes, bell peppers, and onions. I had never seen anything like it before, and I was instantly captivated by the vibrant colors and mouth-watering smell.

As my grandmother and her friend sat down to enjoy their meal, I watched intently as they savored each bite of the jambalaya. I could tell by the way they closed their eyes in delight and nodded in approval that this was a recipe worth remembering. I knew that I had to learn how to make it myself.

After the meal, I approached my grandmother's friend and asked him if he would be willing to teach me how to make his Creole-style Vegetarian Jambalaya. He smiled warmly and agreed, saying that he was always happy to pass on his knowledge to a young, eager cook like myself.

The next day, I went over to his kitchen and watched as he gathered all the ingredients needed for the jambalaya. He explained to me that the key to a good jambalaya was in the seasoning – a perfect blend of spices that would give the dish its signature flavor. He showed me how to sauté the onions, bell peppers, and celery until they were soft and fragrant, then add in the tomatoes, vegetable broth, and spices.

As the jambalaya simmered on the stove, my grandmother's friend shared stories of his childhood in New Orleans and how he had learned to cook from his own grandmother. He spoke with such passion and love for the culinary traditions of his culture that I couldn't help but be inspired by his words.

Finally, the jambalaya was ready. I watched as he fluffed the rice and stirred in the beans and corn, creating a beautiful medley of colors and textures. He ladled out a generous portion into a bowl for me to try, and I took my first bite with trepidation.

The flavors exploded in my mouth – a perfect harmony of spices, vegetables, and rice that danced on my taste buds. I closed my eyes in delight, just like my grandmother and her friend had done the day before, and knew that I had found a recipe that would become a staple in my own kitchen.

Since that day, I have made Creole-style Vegetarian Jambalaya countless times, each time adding my own twist to the recipe. I have shared it with friends and family, who always rave about its delicious flavors and comforting warmth. And every time I make it, I think back to that day in my grandmother's kitchen, where I learned the art of cooking from a kind and talented Creole chef.

So now, whenever I make this jambalaya, I am transported back to that moment in time when a young girl watched in awe as a masterful chef shared his secrets with her. And I am grateful for the memories, the flavors, and the traditions that have been passed down to me through the gift of cooking.