Vegetable Jambalaya

Cost Per Serving: $1.54
Yields 6 Servings


  • 2 Tbsp. vegetable oil
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/2 jalapeno, finely diced
  • 2 large tomatoes, diced
  • 2 bay leaves
  • 1 tsp. paprika
  • 1/8 – 1/4 tsp. cayenne pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1 tsp. Worcestershire sauce
  • 3/4 cup rice
  • 3 cups low-sodium vegetable or chicken broth
  • Salt and pepper to taste
Suggested protein:
  • Fried sausage
  • Cooked tofu
  • Canned beans


  1. Heat oil in a large, heavy-bottomed pot over medium-high heat.
  2. Add onion, bell pepper, and celery (“holy trinity” in Cajun cooking). Cook for 5 minutes, until onions are translucent.
  3. Add garlic, jalapeno, tomatoes, bay leaves, Worcestershire sauce, and spices. Let cook until tomatoes release some of their juices, about 1 minute.
  4. Add rice and slowly add in broth.
  5. Lower heat to medium and let the dish cook until the rice absorbs all of the liquid. About 20-25 minutes. Depending on the rice you use, this can vary.
  6. If you are adding in anything else, like sausage, chicken, tofu, or beans, go ahead and add them in after rice has cooked about 15 minutes.

**Recipe adapted from kitchn.

Published by Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.

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