Vegetable Jambalaya (Quick & Easy Recipe) - Southern Plate (2024)

We’re using a flavorful shortcut in the form of Jambalaya Rice Mix to make my quick and easy 4-ingredient vegetable jambalaya recipe. It’s bursting with those quintessential Jambalaya spices that we know and love.

Jambalaya is one of those dishes that’s on heavy rotation in my household. Sometimes we’ll enjoy this vegetarian jambalaya recipe with rotisserie chicken for a quick supper. Other times we’ll enjoy it as a quick side dish with another main meal (I’ve included lots of options below), as it’s just a great compliment to any dish. This is truly one of my favorite shortcut rice mixes as we usually have rice a few times a week in our house.

So, what’s the shortcut? Well, today we’re using Zatarain’s Jambalaya Rice Mix. I specifically use Zatarain’s because they are always perfectly seasoned and you can make a quick meal by adding protein. Now, this is a quick and easy 4-ingredient vegetable jambalaya, so seeing as the rice is already bursting with Cajun seasoning, all you need is… vegetables! We add onion, canned tomatoes, and frozen mixed veggies.

The instructions are as simple as the ingredients. You just need to bring the rice to a boil, add the remaining ingredients, and let them simmer and those flavors mingle together. It truly doesn’t get easier than this vegan jambalaya (did I mention it was vegan?) or tastier. Who can resist the combination of tender rice and vegetables with the spicy Cajun seasoning? Certainly not me!

Recipe Ingredients

• Chopped onion
• Zatarain’s Jambalaya Mix
• Diced tomatoes (can substitute for a crushed tomato can).
• The frozen mixed veggie blend of your choice.

How to Make Vegetable Jambalaya

Place water and tomatoes (with juice) in a large saucepot and bring this to a boil over medium-high heat.

Stir in rice mix and onion and return to a boil.

Once it gets back to boiling, reduce the heat to just simmering and cover.

Allow this to cook for about 15 minutes, then stir in frozen veggies and cook for about 10 minutes longer or until the rice and veggies are tender.

That’s all there is to it!

Enjoy a big bowl of quick and easy vegetarian jambalaya.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days and simply reheat them on the stovetop or in the microwave. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating as above.

Recipe Notes

• Wondering what vegetables to add to your vegetarian jambalaya? You can start with the “Holy Trinity” in Cajun cuisine: onion, celery, and red or green bell pepper. Then some other good options include okra, carrots, broccoli, zucchini, and corn.
• For more tomato flavor, add a tablespoon of tomato paste.

Recipe FAQs

What is jambalaya?

Jambalaya is an American Creole and Cajun side dish popular in Louisiana with French, African, and Spanish influences. It includes meat, vegetables, and rice with Creole or Cajun seasoning.

What’s the difference between Creole and Cajun seasoning?

Zatarain’s Jambalaya Rice Mix includes Cajun seasoning: paprika, garlic powder, onion powder, chili powder, salt, black pepper, and crushed red pepper flakes. Meanwhile, Creole jambalaya is more herbal and generally includes a combination of paprika, salt, onion powder, garlic powder, dried oregano, dried basil, dried thyme, black pepper, white pepper, and cayenne pepper.

What meat should I add to my vegetable jambalaya?

The most popular meat to add to jambalaya is fried sausage, followed by seafood like crawfish or shrimp. However, you can keep things simple and just use cooked chicken pieces or rotisserie chicken. If you want to keep it as a vegan jambalaya dish, opt for tofu, vegan sausage, or a can of beans (butter beans, red kidney beans, and red beans all work).

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