Veggie Jambalaya Recipe

Red Bean
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Ratings (7)
  • Total: 65 mins
  • Prep: 25 mins
  • Cook: 40 mins
  • Yield: Serves 6-8
Nutritional Guidelines (per serving)
425 Calories
1g Fat
83g Carbs
22g Protein
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Nutrition Facts
Servings: Serves 6-8
Amount per serving
Calories 425
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 83g 30%
Dietary Fiber 18g 65%
Protein 22g
Calcium 170mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

True jambalaya uses sausages, shrimp and chicken. This rich vegetarian veggie jambalaya recipe version uses beans to provide meaty texture and flavor - with no meat.

Ingredients

  • 1 tbsp. oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 2 cups water
  • 14 oz. can diced tomatoes, undrained
  • 8 oz. can tomato sauce
  • 1/2 tsp. dried Italian seasoning
  • 1/4 tsp. crushed red pepper flakes
  • 1/8 tsp. fennel seeds, crushed
  • 1 cup uncooked long grain rice
  • 15 oz. can butter beans, rinsed and drained
  • 15 oz. can red beans, rinsed and drained

Steps to Make It

  1. In a large skillet, heat oil over medium heat. Sauté onion, green bell pepper, celery, and garlic in hot oil until tender, about 3 to 4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed.

  2. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20 to 25 minutes until rice is tender, stirring frequently.

  3. Add beans and cover. Simmer 5 to 10 minutes longer or until well heated, stirring frequently. You can serve the recipe at this point.

  4. To freeze, cool casserole in the refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot.

Calories: 340
Fat: 4 grams
Sodium: 770 mg
Vitamin C: 30%