Vegetarian Jambalaya

Prep Time
Cook Time
Ready In

"A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer."

Original recipe yields 4 servings


  • Serving Size: 1 (436.2 g)
  • Calories 244.7
  • Total Fat - 1.1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 328 mg
  • Total Carbohydrate - 53.6 g
  • Dietary Fiber - 9.5 g
  • Sugars - 10 g
  • Protein - 6.5 g
  • Calcium - 188.5 mg
  • Iron - 3 mg
  • Vitamin C - 61.6 mg
  • Thiamin - 0.2 mg

Step 1

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.

Step 2

When rice is cooked, cut green pepper into 1 inch pieces and stir into stew. Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Step 3

Remove and discard bay leaves. Sprinkle with parsley and/or chives, if desired.

Step 4

Ladle into bowls and serve with garlic bread.

Tips & Variations

No special items needed.



We both really enjoyed your easy jambalaya! I could not find black eyed peas (either dried or canned) anywhere in our small town. But did find a canned 6 bean blend that had black eyed peas. Also subbed roasted red pepper for the green. Thank you for sharing Mike! Made for Billboard Recipe tag.

review by:
(17 Jan 2017)