Vegetarian Jambalaya
Perfect for Meatless Monday, this tasty, vegetarian take on a classic New Orleans-style jambalaya will have your taste buds singing with delight.
(2 votes, average: 3.50 out of 5)
Ingredients
- 2 bags Success® White Rice
- 2 tbsp canola oil
- 2 stalks celery, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup sodium-reduced vegetable broth
- 4 tsp Cajun seasoning
- Pinch cayenne pepper
- 4 cups loosely packed chopped kale
- 2 tbsp lemon juice
- 2 tbsp finely chopped fresh parsley
Instructions
This Vegetarian Jambalaya is surprisingly quick to make! With the perfect blend of zesty, spicy and savory flavors, everyone is sure to love this vibrant dish.
Step 1
Prepare rice according to package directions.
Step 2
Meanwhile, heat oil in a large skillet set over medium heat. Add celery, onion and red bell pepper and sauté for 3-5 minutes, or until slightly softened.
Step 3
Stir in peas, tomatoes, broth, Cajun seasoning and cayenne pepper. Cook for 10-15 minutes, or until vegetables are tender and sauce is slightly thickened.
Step 4
Stir in rice and kale; cook for 2-3 minutes, or until kale is wilted and rice is heated through. Stir in lemon juice and parsley before serving.
Recipe Tips
If you’re making this jambalaya for children, or others who don’t love spice, use less Cajun seasoning than what’s called for in the recipe and omit the cayenne pepper.
Substitute vegetable-based chicken or sausage protein for black-eyed peas, if desired.
