Veggie Jambalaya

February 23, 2018

Prep Time: 10 minutes

Cook Time: 10-40 minutes



  • ¼ cup extra-virgin olive oil*

  • 1 medium sweet onion, sliced *

  • 2 stalks celery, cut into ½-inch slices

  • 2 medium carrots, cut into ½-inch slices

  • 1 medium red bell pepper, sliced

  • 3 to 4 cloves garlic, minced

  • 1 teaspoon hot smoked paprika*

  • ⅛ teaspoon ground cayenne pepper

  • 2 teaspoons dried oregano

  • 1 teaspoon dried thyme leaves

  • 2 bay leaves

  • Kosher salt

  • freshly ground black pepper

  • 15-ounce can diced, fire-roasted tomatoes

  • 1¼ cups white rice*

  • 2½ cups vegetable broth

  • 15-ounce can black-eyed peas, drained and rinsed

  • 8-ounces frozen cut okra

  • hot pepper sauce*

  • handful chopped celery leaves or fresh parsley


1. Heat oil in a 10-inch skillet or dutch oven over med-high heat. Chop onion, celery, bell pepper and garlic. When pan is hot add veggies and cook 5-6 minutes or until soft. 


2. Next, add the frozen okra, black-eyed peas and roasted tomatoes. Stir to combine. Then add the spices, salt & pepper. Cover and cook for another 5-6 minutes until okra is soft. 


3. Add rice and vegetable broth. Stir, cover, and simmer until rice is cooked!



Serve hot with chopped celery leaves or fresh parsley and maybe a slice of veggie muffuletta sandwich! 



*In the video I forgot to add the onion! I know, shame on me! It still turned out great, but you can't have the "holy trinity" without the onion!


*In the video I used coconut oil in place of olive oil, but any type of oil will work! Use whatever you have on hand. 


*In the video I used a Basmati Brown Rice, which needed to cook for 40 minutes. Please read the cook time on your rice to make sure you cook it for the correct time!


*If you do not have smoked paprika that is fine. Regular paprika will work too! 


*I did not add the hot pepper sauce but you can either add while cooking or in individual bowls when serving!








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