Vegetable Jambalaya

Jambalaya is one of the most celebrated dishes of Louisiana. Similar to Spain's paella, Jambalaya was originally created as a way to use up leftovers. Don't wait for leftovers, though, to enjoy this delicious fusion of flavors!


3 tablespoons canola oil

1 large yellow onion

2 ribs celery

3 medium carrots

1 green pepper

2 tablespoons minced garlic

2 tablespoons minced jalapeño peppers (fresh or pickled)

1/2 teaspoon chipotle chili powder1 teaspoon oregano

1 1/2 cups long-grain brown rice, uncooked

2 cups water

2 vegetable bouillon cubes

6 ounces tomato paste

2 15-ounce cans diced tomatoes

1 cup okra, sliced (fresh or frozen)

1 1/2 cups vegetarian meat substitute (ground beef style and/or sliced meatless sausage links)

1/2 teaspoon black pepper

1/2 teaspoon sea salt

3 tablespoons chopped fresh parsley


In a large pot, sauté the onions, carrots, celery and green pepper in 3 tablespoons of canola oil until soft, about 5 minutes. Add the garlic, jalapeño peppers, chili powder and oregano and sauté 2 more minutes. Add the rice and mix well. Add the water, bouillon cubes and tomato paste, mix well, bring to a boil and reduce to rolling simmer for 10 minutes, then add the okra, diced tomatoes, salt and pepper. In a skillet, brown the meat substitute and add it to the pot. Cover and simmer until the rice is cooked, about 20 minutes. Stir in the chopped parsley and serve.

Serving Suggestion

Jambalaya is traditionally served with a side of greens and cornbread (and includes chunks of cooked chicken, ham and Andouille sausage). In a hurry? Save 20 minutes prep time by cooking the rice a day ahead and adding it to the pot when you add the okra and tomatoes.

Nutrition Information

Calories: 351, Fat: 8 g, Cholesterol: 0 mg, Sodium: 638 mg, Carbohydrate: 59 g, Dietary Fiber: 11 g, Protein: 14 g

Reprinted by permission from Find more recipes and information about your food and where it comes from at

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