Vegetarian Jambalaya with Red Beans and Okra

Why You’ll Love This Recipe

• All the bold, smoky, Louisiana-inspired flavor in a fully vegetarian one-pot dinner.
• Weeknight-friendly: simple prep, common pantry items, and reliable cook times.
• Flexible: add plant-based sausage for extra protein or keep it bean-forward.
• Leftovers reheat beautifully and freeze well, so it’s great for meal prep.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 3 ribs celery, 4 garlic cloves, 2 cups okra, fresh parsley, green onions (scallions), 1 lemon (or apple cider vinegar)
• Dairy: None
• Pantry: Long-grain white rice, olive oil, 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) red kidney beans, low-sodium vegetable broth, smoked paprika, dried thyme, dried oregano, cayenne, bay leaves, kosher salt, black pepper, hot sauce; plant-based sausage (optional)

Full Ingredients

Aromatics & Vegetables

• 1 tbsp + 1 tbsp olive oil, divided
• 1 large yellow onion, small dice (about 2 cups)
• 1 green bell pepper, small dice (about 1 1/2 cups)
• 3 ribs celery, small dice (about 1 cup)
• 4 garlic cloves, minced
• 2 cups sliced okra (fresh or frozen; 1/2-inch slices)

Rice & Liquids

• 1 1/2 cups long-grain white rice, rinsed until water runs almost clear and well drained
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 1 1/4 cups low-sodium vegetable broth
• 2 bay leaves

Beans & Optional Protein

• 1 can (15 oz) red kidney beans, drained and rinsed
• 10 oz plant-based sausage, sliced into 1/2-inch rounds (optional)

Spices & Seasoning

• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (use more or less to taste)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Finish & Garnish

• 1 tsp apple cider vinegar or lemon juice (optional, for brightness)
• 2 tbsp chopped fresh parsley
• 2 tbsp thinly sliced green onions
• Hot sauce, for serving

Step-by-Step Instructions

Step 1: Prep the rice and vegetables

Rinse the rice under cool water, swishing with your fingers, until the water runs almost clear. Drain well and set aside. Finely dice the onion, bell pepper, and celery; mince the garlic. Slice the okra into 1/2-inch rounds. If using plant-based sausage, slice into 1/2-inch rounds.

Step 2: Brown the plant-based sausage (optional)

Heat 1 tablespoon olive oil in a heavy Dutch oven (5–6 quarts) over medium-high heat. Add the sausage slices in a single layer and cook 3–4 minutes per side until browned. Transfer to a plate and set aside. Leave any browned bits in the pot—they add flavor.

Step 3: Sauté the “holy trinity” and bloom spices

Add the remaining 1 tablespoon olive oil to the pot. Add onion, bell pepper, celery, and 1/2 teaspoon of the salt. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly golden at the edges, 6–7 minutes. Add garlic and cook 30 seconds, just until fragrant. Stir in the smoked paprika, thyme, oregano, cayenne, and black pepper; cook 30 seconds more to bloom the spices.

Step 4: Toast the rice

Add the rinsed, drained rice to the pot. Stir constantly for 1–2 minutes over medium heat, coating the grains in the aromatic oil and letting them turn slightly opaque. This step helps the rice cook evenly and stay fluffy.

Step 5: Add liquids and start the simmer

Pour in the diced tomatoes with their juices and the vegetable broth. Add the bay leaves and the remaining 3/4 teaspoon kosher salt. Scrape up any browned bits from the bottom. Bring to a strong simmer over medium-high heat. Once bubbling, reduce the heat to low, cover tightly, and cook for 10 minutes without lifting the lid.

Step 6: Add okra and beans, finish cooking

Lift the lid, quickly stir in the okra and kidney beans, and re-cover. Continue cooking on low for 10–12 minutes, or until the rice is tender and most of the liquid is absorbed. If the pot seems too dry before the rice is done, add 2–3 tablespoons broth or water and continue to steam. If there’s excess liquid at the end, remove the lid and simmer 2–3 minutes to reduce.

Step 7: Rest, season, and serve

Remove from heat and let the jambalaya rest, covered, for 10 minutes to finish steaming. Remove bay leaves. Fold in the browned plant-based sausage (if using), parsley, green onions, and the vinegar or lemon juice, if desired. Taste and adjust seasoning with more salt or cayenne. Fluff gently and serve hot with your favorite hot sauce.

Pro Tips

• Rinse the rice thoroughly to remove surface starch—this keeps the jambalaya fluffy, not gummy.
• Toast the rice with spices before adding liquid for deeper, toastier flavor and better texture.
• For the best okra texture, add it midway as directed, or pan-sear it separately in a little oil until lightly browned, then fold in at the end.
• Keep the lid on during simmering and avoid stirring more than directed—too much stirring can break grains and make things sticky.
• No smoked paprika? Add 1–2 drops of liquid smoke along with the spices (it’s potent—go easy).

Variations

• Brown Rice Version: Use 1 1/2 cups long-grain brown rice and 3 1/2 cups total liquid (1 3/4 cups tomatoes + 1 3/4 cups broth). Simmer covered 40–45 minutes, then rest 10 minutes. Add okra and beans for the final 15 minutes.
• Cajun-Style (Tomato-Free): Replace the tomatoes with an additional 1 3/4 cups broth (for a total of 3 cups). Add an extra 1/2 teaspoon smoked paprika for color and depth.
• Extra-Spicy: Increase cayenne to 1 teaspoon and finish with a few dashes of hot sauce. For smoky heat, add minced chipotle in adobo (1 teaspoon).

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or water, or microwave in 60–90 second bursts, stirring in between. Freeze for up to 3 months; thaw overnight in the fridge before reheating. For meal prep, you can chop the onion, bell pepper, celery, and garlic up to 2 days ahead and store refrigerated; pre-slice the okra and green onions the day you cook for best texture.

Nutrition (per serving)

Approximate for the base jambalaya without optional sausage: 330 calories; 8 g protein; 60 g carbohydrates; 7 g fiber; 8 g fat; 620 mg sodium (varies by broth and added salt). With optional plant-based sausage, add about 80–120 calories and 6–10 g protein per serving.