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vegan and gluten free jambalaya

Vegan Jambalaya

Get a taste of the Cajun Trinity-onion, celery, and bell pepper-just in time for Mardi Gras! This spicy jambalaya is vegan, gluten-free, and made with clean ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 jalapeno diced, optionally remove seeds
  • 3 celery sticks diced
  • 4 garlic cloves minced
  • 1 cup jasmine rice uncooked, rinsed
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp cayenne powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1.5 cup water
  • 28 oz San Marzano whole tomatoes
  • 2 cups kidney beans cooked, rinsed
  • 1 cup peas frozen
  • 1 cup okra frozen

Instructions
 

Prep Ingredients

  • Dice the onion, bell peppers, jalapeno (optionally remove seeds), and celery, and mince the garlic. You can place all these ingredients in the same bowl, as they will be added to the pot at the same time.
    1 onion, 1 red bell pepper, 1 orange bell pepper, 1 jalapeno, 3 celery sticks, 4 garlic cloves
  • Measure and rinse the jasmine rice thoroughly.
    1 cup jasmine rice
  • Open the canned tomatoes and measure the water.
    28 oz San Marzano whole tomatoes, 1.5 cup water
  • In a small bowl, combine all the spices.
    1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp sea salt
  • Measure the kidney beans, peas, and okra into a bowl.
    2 cups kidney beans, 1 cup peas, 1 cup okra

Cook

  • In a large pot, heat the olive oil over medium heat.
    1 tbsp olive oil
  • Add the onions, bell peppers, jalapeno, celery, and garlic. Cook for about 10-15 minutes, stirring occasionally, until softened and fragrant. The onions should be golden before moving on to the next step.
  • Stir in the mixed spices and rinsed rice. Cook for about 1 minute, stirring to coat the rice with the spices.
  • Pour in the water and canned tomatoes, stirring well and crushing the tomatoes.
  • Increase heat to bring the mixture to a boil, then immediately reduce the heat to just above low (on my stove, this is setting 2). Cover and simmer for 30 minutes.
  • Gently fold in the kidney beans, peas, and okra, being careful not to disturb the rice too much, as over-stirring can make it mushy. Cover and simmer for another 5 minutes.
  • Before opening the lid, turn off the heat and let sit for 10 minutes. Then, remove the lid and serve!

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