Vegetarian Jambalaya

Jambalaya without the sausage or shrimp? It works. Black-eyed peas step in as the protein, bringing an earthy, creamy texture that soaks up the Cajun seasonings just as well as andouille would. This is a thick, rich, Louisiana-inspired stew that happens to be entirely plant-based.

Everything cooks in one pot. Canned plum tomatoes, broth, minute rice, garlic, bay leaves, basil, thyme, and hot pepper sauce all come to a boil together. The rice absorbs the spiced tomato broth as it cooks, which is the foundation of any good jambalaya. Green bell pepper goes in after the rice starts cooking so it keeps some crunch.

The hot pepper sauce is measured at a teaspoon, but this is a dish that benefits from tasting and adjusting. Louisiana cooking doesn’t shy away from heat.

Kitchen Tips

• Don’t stir too often. Once the rice is in and simmering, stir just once. Constant stirring breaks the rice grains and turns the stew gummy instead of fluffy.
• Remove the bay leaves before serving. They’re easy to forget, and biting into one is never pleasant.
• For a thicker stew, keep the lid off during the last few minutes. For a soupier version, add extra broth at the end.

Variations

• Add smoked tofu: Cube and pan-fry smoked tofu until crispy, then stir it in at the end for a smoky, meaty bite that mimics andouille sausage.
• Red beans swap: Use kidney beans instead of black-eyed peas for a more traditional New Orleans red beans and rice flavor profile.