Black Bean + Veggie Jambalaya
I will confess, I have never made homemade jambalaya. Whenever I used to eat jambalaya it would be the rice mix that was in the box and I would add beans and veggies to it. The idea of finally creating my own homemade jambalaya recipe came about because my boyfriend and I decided to cut out all carbs except various forms of rice and potatoes. We had cut out all oils too, so when I created this recipe we used no oil and it came out just fine. This recipe tastes exactly the way I remember it tasting from the box only better & less salty!
I started this jambalaya with the Cajun “holy trinity,” which consists of onion, bell pepper, and celery. Next came all of the quintessential jambalaya spices and of course rice. I added black beans and zucchini to my recipe, but I feel like lots of vegetables would work in this including squash, sweet potatoes, and even cauliflower!
½ tsp. of vegetable oil (optional)
½ small yellow onion, diced
1 small green pepper, diced
1 cup celery, diced
1 garlic clove, minced
1 tsp. paprika
1 tsp. of creole seasoning
½ tsp. dried thyme
½ tsp. dried oregano
½ tsp. garlic powder
½ tsp. liquid smoke (optional)
2 cups vegetable stock
1 Tbsp. tomato paste
2 bay leaves
1 cup cooked black beans
1 cup long grain white rice
1 medium zucchini, cut into 1” pieces
Heat oil over medium heat in a medium saucepan. Add in onion, green pepper, celery, and garlic clove and sauté until vegetables are tender.
Add in paprika, creole seasoning, thyme, oregano, garlic powder, and liquid smoke and stir to combine.
Pour in vegetable stock and add tomato paste and bay leaves. Stir to combine.
Add black beans and rice, stir, and bring to a boil. Once boiling lower to a simmer, add in zucchini and cover. Simmer for 20 minutes. Let stand 5 minutes before serving. Discard bay leaves before serving.
Serve warm with hot sauce!
Makes approximately 4 servings as a main course
Approximate Nutrition Info Per Serving (314g) (from cronometer.com)