Jambalaya ~
Bring a taste of New Orleans to the dinner table!
This slow-cooked Creole jambalaya is made with plant-based ingredients and packed with all the big and bold flavors you expect from the Louisiana classic!
Vegan Jambalaya Recipe
This vegan jambalaya embraces the spirit of the traditional dish with the bold flavors of Creole spices, savory vegan meats, and the ‘Holy Trinity’ of Louisiana-style cooking – onions, bell peppers, and celery.
I like this slow cooker recipe because you literally throw everything in the crockpot and forget about it. The only real “cooking” that needs to be done is for the rice. You can even skip that step too by using pre-cooked rice. So easy.
Creole vs. Cajun Jambalaya
The difference between Creole and Cajun jambalaya all comes down to tomatoes and spices. Creole jambalaya contains tomatoes whereas its Cajun counterpart does not. For this reason, Creole jambalaya is sometimes referred to as ‘red jambalaya’ and has a more savory and herbaceous, yet still fiery, spice profile. Creole-style is what we’re making here.
Jambalaya vs. Gumbo
The two dishes are remarkably similar. The main difference is the rice and how it is served. With gumbo, rice is served on the side whereas, with jambalaya, the rice is stirred right into the pot. Gumbo is also more like a dense soup while jambalaya is a rice dish.
Ingredients for Jambalaya
- Non-stick cooking spray
- 28 ounces diced tomatoes, undrained
- 16 ounces spicy vegan sausage, cut into 1-inch slices
- 10 ounces vegan chicken, cubed
- 3/4 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1/4 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 1 cup vegan beef-style broth
- 1 tablespoon white miso paste
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 tablespoons scallions, chopped
- 1 tablespoon parsley, chopped
Ingredient Notes
- Diced Tomatoes: This dish has so much flavor going on already that plain tomatoes are really all that’s needed. However, if you’re inclined to kick it up even further, try using undrained fire roasted tomatoes for an added layer of smokiness.
- Vegan Sausage and Vegan Chicken: Beyond Sausage in Hot Italian is perfect for this recipe. For the chicken, I used Gardein strips, thawed, and cut into cubes. If you are averse to vegan meats, beans (even though they are not a traditional jambalaya ingredient) such as light or dark kidney beans or black-eyed peas are a fine substitute. If you opt to use beans, the amount of Creole seasoning may need to be increased slightly to account for the spiciness that would have otherwise come from the sausage.
- Celery, Green Pepper, and Onion: This is the holy trinity of Louisiana cooking; don’t even think of swapping these ingredients!
- Beef-Style Broth: I use Better Than Bouillon No-Beef Base. Look for it in the vegan section or on the soup aisle.
- White Miso Paste: Miso is great for boosting the umami flavor of the broth.
- Creole Seasoning: I use Tony Chachere’s Creole Seasoning.
- Long-Grain White Rice: Whatever rice you have on hand will work just fine. Medium-grain, Basmati, Arborio…all good choices.
- Scallions and Parsley: Fresh is best. If not available, it’s best to omit this garnish.
How to Make Jambalaya
STEP ONE: Spray a 6-quart slow cooker with non-stick cooking spray.
STEP TWO: Into the pot, add the tomatoes with juice, vegan sausage, vegan chicken, celery, green pepper, onion, and garlic.
STEP THREE: Pour in beef-style broth then stir in the miso paste, Creole seasoning, oregano, and thyme.
STEP FOUR: Cook on Low for 4-1/2 hours.
STEP FIVE: Meanwhile, prepare the rice according to package directions. Fluff with a fork and set aside.
STEP SIX: When the jambalaya mixture is ready, stir in cooked rice. Ladle jambalaya into serving bowls, sprinkle with scallions and parsley, and serve hot.
More Southern Vegan Recipe You’ll Love!
- Fried Green Tomatoes
- Yellow Squash Casserole
- Red Beans and Dirty Rice with Collard Greens
- Benedictine Spread
- Red Velvet Cake
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Jambalaya
Ingredients
- Non-stick cooking spray
- 28 ounces diced tomatoes undrained
- 16 ounces spicy vegan sausage cut into 1-inch slices
- 10 ounces vegan chicken cubed
- 3/4 cup celery chopped
- 1/2 cup green bell pepper chopped
- 1/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 1 cup vegan beef-style broth
- 1 tablespoon white miso paste
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 tablespoons scallions chopped
- 1 tablespoon parsley chopped
Instructions
- Spray a 6-quart slow cooker with non-stick cooking spray.
- Into the pot, add the tomatoes with juice, vegan sausage, vegan chicken, celery, green pepper, onion, and garlic.
- Pour in beef-style broth then stir in the miso paste, Creole seasoning, oregano, and thyme.
- Cook on Low for 4-1/2 hours.
- Meanwhile, prepare the rice according to package directions. Fluff with a fork and set aside.
- When the jambalaya mixture is ready, stir in cooked rice. Ladle jambalaya into serving bowls, sprinkle with scallions and parsley, and serve hot.
Jacqui
I always wanted to try Jambalaya, but was hesitant since I’m following a vegan diet. This recipe made it possible, and it was super good! Thank you for sharing.
nancy
one of my favourite jambalaya recipes lately. super hearty and flavour bomb