cooking · Dinner

Vegan Jambalaya

I admit frequently I have a long running addiction to Food Network shows, and yeah I even watch Sandra Lee shows – you never know what you might pick up. We were watching a recent episode “Big Easy” and she did a chicken jambalaya. I got thinking and figured I could do it vegetarian and vegan friendly pretty easy. With a couple tweaks and changes I had a very easy and very filling dinner on the table last night!

And more so…a can of kidney beans (even organic ones like I used) are about $1 a can on sale. Compared to the cost for 1½ lbs of chicken thighs…well you can have a pretty cheap dinner!

Vegan Jambalaya


  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 2 cups frozen bell pepper, chopped
  • ¾ cup celery, small chopped (2 large stalks)
  • 1 Tbsp roasted garlic (used jarred
  • 1 Tbsp Cajun seasoning blend
  • ¼ tsp cayenne pepper
  • 2 cups long grain white rice
  • 3 cups lower sodium vegetable broth
  • 14.5 ounce can diced tomatoes with onion, celery and green pepper
  • 15 ounce can kidney beans, rinsed and drained
  • 1 Tbsp dry parsley


In a large high sided skillet heat the oil over medium high heat. Add in the onion, bell peppers and celery. Cover and let cook for a couple of minutes, shaking occasionally. Take off the lid and let sauté till golden. Add the garlic and cook for another minute, stirring. Add in the rice, Cajun seasoning and cayenne pepper, stirring for a minute or two. Stir in the broth, tomatoes and kidney beans, bring to a boil. Turn down the heat to medium-low, cover tightly. Let gently simmer for 20 minutes (check through the lid for turning down to low as needed if it is really bubbling).

Take off the heat, stir in the parsley and then let sit covered for 5 more minutes.

Serves 4 with leftovers (yeah, I did the round 2 recipe she mentioned in the show – it will be coming soon!)


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