Can I substitute white rice or other grains for the brown rice?

Because brown rice has a longer cook time - and absorbs more water - than other rice and grain varieties, we recommend sticking with the brown rice in this recipe as written unless you're comfortable making rice cooking adjustments on the fly. If you prefer to use white rice, farro, or quinoa in place of brown rice, you will likely need to reduce the amount of vegetable broth in this recipe and/or shorten the cooking time. u003cbr/u003eu003cbr/u003eu003cstrongu003eNoteu003c/strongu003e: Traditionally, jambalaya is made with long-grain white rice. We chose to develop this recipe specifically with brown rice because it is a bit heartier and has more depth of flavor, which helps us build a more complex jambalaya with flavor that's closer to traditional non-vegan versions.

What kind of pot or pan should I use?

We're using a u003ca href=u0022https://amzn.to/3SKkoH6u0022 rel=u0022sponsored nofollowu0022u003edeep stainless steel skilletu003c/au003e in these photos; you can also make this recipe in a u003ca href=u0022https://amzn.to/3QtLHUpu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022u003eDutch ovenu003c/au003e. Make sure whatever pan you use has a tight-fitting lid. Choose a pot that's wide and fairly deep so that the rice has plenty of room to expand as it cooks!

Should I rinse my rice for jambalaya?

In general, no - you don't u003cemu003eneedu003c/emu003e to rinse the brown rice when you're making the jambalaya (although you certainly can rinse your rice if you prefer!) We tested it both ways and didn't notice a real difference, so do what feels best to you!

Is Jambalaya the same as Gumbo?

No. While these dishes share some similarities (including a Louisiana origin), they are different. Gumbo, for example, is a brothy dish (kind of like soup or stew) that includes a flour-and-butter (or flour-and-oil) roux, which is cooked until it is u003cemu003everyu003c/emu003e dark and then used as the base of the soup. u003ca href=u0022https://laurenfromscratch.com/authentic-louisiana-cajun-chicken-and-sausage-gumbo/u0022u003eAuthentic Cajun Gumbou003c/au003e is often served with a scoop of rice on the side, while in jambalaya recipes, rice is the star ingredient.

Why did you update and change this recipe?

The short answer: We updated it to make it even better! u003cbr/u003eu003cbr/u003eThis recipe was originally published in 2014u003cstrongu003e.u003c/strongu003e It was updated in 2024 with new photos, additional notes, and streamlined instructions. With the help of u003ca href=u0022https://laurenfromscratch.com/u0022 target=u0022_blanku0022 rel=u0022noopeneru0022u003eLauren LeBlancu003c/au003e, an expert on Cajun and Louisiana cuisine, we also made some small adjustments to keep this recipe more in line with a traditional, authentic jambalaya! u003cbr/u003eu003cbr/u003eThe old version of this meatless jambalaya included jalapeño; today, we use green bell pepper instead, which makes this recipe heartier (and aligns it more closely with a traditional jambalaya!) To account for the extra bulk a green pepper added to this recipe, we also reduced the rice and liquid from the original version so the final amount of jambalaya is the same.u003cbr/u003eu003cbr/u003eThe previous version of this one pot jambalaya also called for u003cemu003efreshu003c/emu003e diced tomatoes: We've replaced those with a can of crushed tomatoes to make prep easier and faster. Other than that, you'll notice we've kept things pretty much the same! The biggest change we made was adding a TON of step-by-step photos to help you along as you cook.u003cbr/u003eu003cbr/u003eIf you loved the original recipe we shared, we promise this one is even better! If you're attached to the original version, though, no worries: feel free to u003ca href=u0022https://www.lifeasastrawberry.com/about/contact/u0022u003econtact usu003c/au003e and we'll send you a copy.

Can I make this recipe in a slow cooker or Instant Pot?

We recommend making this recipe on the stovetop as instructed: Getting a good sear on the vegetables is so, SO important to develop the flavor of this vegetarian jambalaya, and you don't get that same flavor development if you just throw everything in the slow cooker. We have not tested this recipe in a crockpot or an Instant Pot, so can't speak to exact timing or adjustments if you'd like to use that equipment.

Spicy Vegan Jambalaya (Creole Style - Red Jambalaya)

Name: Spicy Vegan Jambalaya
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Cajun and Creole Inspired
Ingredients: 3 Tablespoons olive oil; 1 large yellow onion, diced (about 1 1/2 cups); 4 large stalks celery, diced (about 1 heaping cup); 1 large green bell pepper, seeded and diced (about 1 heaping cup); 3 cloves garlic, minced; Kosher salt, to taste; 1 cup uncooked long grain brown rice; 1 teaspoon smoked paprika; 3 cups vegetable broth; 1 15-ounce can diced tomatoes; 1 Tablespoon vegan Worcestershire sauce (see recipe notes); 1 Tablespoon hot sauce; 1 green onion, sliced, for garnish (optional)

Description

This easy, vegan jambalaya recipe is perfect for cozy weekends or Meatless Mondays!

Ingredients

Scale

3 Tablespoons olive oil
1 large yellow onion, diced (about 1 1/2 cups)
4 large stalks celery, diced (about 1 heaping cup)
1 large green bell pepper, seeded and diced (about 1 heaping cup)
3 cloves garlic, minced
Kosher salt, to taste
1 cup uncooked long grain brown rice
1 teaspoon smoked paprika
3 cups vegetable broth
1 15-ounce can diced tomatoes
1 Tablespoon vegan Worcestershire sauce (see recipe notes)
1 Tablespoon hot sauce
1 green onion, sliced, for garnish (optional)

Equipment Note: Use a large, wide saucepan or pot with a tight-fitting lid. We used an older version of this deep, 5.5 quart sauté pan in these photos; this recipe also works well in a Dutch oven.

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Instructions

Brown the Veggies (10-30 minutes)

Heat your saucepan or Dutch oven over medium-high heat. Add olive oil; heat until it shimmers.
Add diced onion, celery, and bell pepper to pan and stir to combine. Sauté, stirring only occasionally, for at least 10 minutes, until veggies have softened and developed a deep brown color. Tip: Depending on your pot and the strength of your burner, it can take anywhere from 10-30 minutes for your veggies to develop a deep brown color. Be patient here: Letting the veggies brown properly is the key to developing incredible flavor in this dish!
When veggies are browned, stir in garlic and a pinch of kosher salt. Let cook another minute or so, until garlic is fragrant.
Add brown rice and smoked paprika to pot; stir to combine. Cook 30-60 seconds, just until the paprika is fragrant and the rice has begun to soak up the liquid in the pan (the rice should look a little glossy and translucent around the edges).

Add the Liquids (5 minutes)

Add vegetable broth to pot a little at a time, stirring well between each addition to scrape any browned bits off the bottom of the pan (these browned bits - called fond - are where a ton of flavor lives!) Continue until all vegetable broth has been added.
Add diced tomatoes, Worcestershire sauce, and hot sauce to pot along with another generous pinch of salt; stir to combine.

Cover and Cook (1 hour)

Bring mixture to a simmer, then cover with the lid and reduce heat to low. Cook for 45-60 minutes, until the rice has absorbed all the liquid in the pot. Tip: The exact cooking time will vary based on the size of your pan and the strength of your burner.
Stir jambalaya, taste, and add salt as needed. Garnish with sliced green onions (optional) and serve immediately.

Notes

Vegan Worcestershire Sauce. Regular Worcestershire sauce isn't typically vegan: Strict vegans should be sure to opt for a vegan variety (if you're not vegan, regular Worcestershire works just fine here!) We've tested and liked Annie's Vegan Worcestershire; The Wizard's Vegan Worcestershire sauce is also well-reviewed (although we haven't tested it ourselves). Worcestershire lends important balance, flavor, and umami to this recipe - don't just skip it! If you don't have vegan Worcestershire, use soy sauce instead (it's the best substitute we tested!)

Additions and Substitutions. Add your favorite vegan protein (like plant-based sausage, soy curls, or tofu), diced mushrooms, or beans (chickpeas, butter beans, kidney beans) to this jambalaya to make it heartier. If you'd like more spice, add extra smoked paprika or hot sauce, or sauté some chopped jalapeño along with the veggies. Use red or yellow bell pepper instead of green bell pepper.

Look for brown rice with a long grain, and avoid any pre-cooked or microwaveable rice products as the cook time and absorption can vary widely. We did test this recipe with short grain brown rice: It tastes great but often needed an extra few minutes to cook.

Can I use a different kind of rice? We do not recommend using white rice or other grains in place of the brown rice unless you are comfortable making on-the-fly substitutions, as different rice varieties vary widely in cook time and liquid absorption. Swapping white rice for the brown rice in this recipe with no other adjustments will affect the texture and taste of the final dish. White rice or other grains will likely require less liquid and a shorter cook time than this recipe as written.

What if my rice isn't fully cooked? If your rice is still crunchy towards the end of the cooking window, it just needs a bit more time to cook! If the jambalaya has no liquid left, add an extra splash of veggie stock or a bit of water, then re-cover with the lid and continue to cook on low heat for another 10-20 minutes. If there is still liquid in the pot, simply re-cover with the lid and cook a few minutes more.

What hot sauce should I use? We've tested this recipe with almost a dozen different hot sauces (including Sriracha, Cholula, Tabasco, Frank's, and a variety of local/specialty hot sauces). and they've all been great! Use whatever you have on hand.

Like all good things, jambalaya takes practice. Use this recipe as a jumping-off point, take a few notes after your first try, and keep at it! Remember that everyone's kitchen and equipment is different: It may take a few tries to dial this recipe in for your specific environment.

This recipe was originally published in 2014. It was updated in 2024 with new photos, additional notes, and a few adjustments to make the recipe even easier and more straightforward.