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Jambalaya
with vegan sausage / zucchini / rice

Active: 40 min Total: 40 min
Jambalaya is a Cajun-inspired one-pan dish with vegetables and rice. Though it is typically sauteed with meat, vegan sausage makes this vegetarian version taste very close to the original version. Layers of flavor build as the dish cooks, but onions, bell peppers and celery (often called the "holy trinity") get things started.
Tags

Ingredients

Metric
Servings:
4
Jambalaya:
  • Onions, medium - 1, chopped
  • Bell peppers, green - 1, diced
  • Celery - 3 stalks, diced
  • Garlic - 4 cloves, chopped
  • Vegan sausage - 12 oz, sliced or chopped
  • Zucchini - 12 oz, chopped
  • Cajun seasoning - 3 tsp
  • Thyme, dried - 1 tsp
  • Oregano, dried - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Rice, uncooked white - 1 cup (preferably long grain)
  • Tomato paste - 2 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Stock, any type - 2 cups
  • Bay leaves - 2
  • Green onions - 2 stalks, white and green parts chopped and combined
  • Hot sauce (opt) - for serving
  • Yogurt, plain or Greek - for serving

Nutrition Facts

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Prep

  1. Onions / Bell peppers / Celery / Garlic / Vegan Sausage - Prep as directed. Combine onions, bell peppers and celery. Store garlic and sausage in separate containers. (Can be done up to 5 days ahead)
  2. Zucchini - Chop zucchini. (Can be done 2 days ahead)
  3. Make spice mix - Combine Cajun seasoning, thyme and oregano. (Can be done up to 5 days ahead)

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Make

  1. Heat a Dutch oven with oil over medium-high heat. Add vegan sausage and saute until sausage is browned on the outside, ~5 minutes.
  2. Set sausage aside and return pan to medium-high heat. If the pan looks dry, add a splash of oil. Add onions, bell peppers and celery and saute until tender, ~5 minutes. Add rice, tomato paste, zucchini, garlic and spice mix and saute for 1 minute to coat rice in spices.
  3. Add sausage back into the pan with tomatoes (including liquid), stock and bay leaves. Bring to a simmer.
  4. Cover pan and reduce heat to low-medium. Cook, covered until rice is tender, 20 to 25 minutes.
  5. While jambalaya cooks, chop green onions (both white and green parts).
  6. Season with some salt, pepper and some hot sauce (if you’d like). Remove and discard bay leaves.
  7. Top jambalaya with green onions and serve with a spoonful of yogurt. Enjoy!

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Reviews

Ratings

Original (113)
Gluten-free (8)
Paleo (18)
Vegetarian (18)

Most Helpful

too spicy for me, and a bit liquidy. had to thicken it up with corn starch

By: Monique
Posted: Feb 03, 2018
Diet: Vegetarian
1 Helpful

64 reviews

Subbed corn for beans as I forgot to buy some. Good amount of heat without adding hot sauce.

By: Nancy
Posted: Nov 29, 2021
Diet: Original
0 Helpful

I used regular diced tomatoes, will try fire-roasted next time but will definitely be adding this meal as a regular for us.

By: Jeanne
Posted: Oct 30, 2021
Diet: Original
0 Helpful

Great flavor, used brown rice and was not runny like other comments. One kid needed extra yogurt to knock back the heat.

By: Kimberly
Posted: Oct 29, 2021
Diet: Original
0 Helpful

Skipped the shrimp. Everyone liked it.

By: Kate
Posted: Oct 26, 2021
Diet: Original
0 Helpful

Delicious! This was a team effort. I did all the prep at home, then drove to my son's house where he assembled & cooked it. They didn't have any cajun seasoning, so we used Old Bay and it worked very well. It was spicier than expected, likely due to the andouille, but not over the top at all. We skipped the yogurt (son is non-dairy). I didn't miss it at all. It was a fun and easy meal to fix during conversation.

By: Ruth
Posted: Jul 15, 2019
Diet: Original
0 Helpful

too spicy for me, and a bit liquidy. had to thicken it up with corn starch

By: Monique
Posted: Feb 03, 2018
Diet: Vegetarian
1 Helpful