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“Ooohhhhhwwweeeeeee!!!” You’re going to love this one-pot vegetarian jambalaya. ”I GARONTEE!”
I just said that in my very best Justin Wilson impersonation. It’s probably a good thing you couldn’t hear me say that. Nobody could ever say that quite as Mr. Justin Wilson did.
I’ve mentioned my love for watching Mr. Wilson’s cooking show before, but if you’ve never heard of him, he was a humorist that really knew people and loved sharing his Cajun culture by telling stories, while cooking Cajun food. Justin Wilson really knew how to capture an audience. I have vivid memories of watching him and was too young to cook anything in the kitchen by myself.
Thinking about his show makes me sad that there aren’t more shows like his on television today. I remember long weekends when you could turn on Food Network or Cooking Channel TV and watch people cook for hours. There are only a handful of shows where you feel like you’re sitting at the kitchen counter watching someone cook. Most shows that come on are reality-based or challenge shows, that come on back to back and seem to repeat NONSTOP! I don’t like those shows very much; I miss honest to goodness cooking one on one and bow down to the ones such as Ina Garten, Ree Drummond and Trisha Yearwood who still give you that one-on-one recipe share.
Anyway, that is how I feel about the cooking shows on television today.
This Meatless Monday dish is so easy to make and best of all there is only one pot to clean up when you’re done. One-pot vegetarian jambalaya is vegetable heavy with a flavorful mixture of Cajun seasonings, fire-roasted tomatoes, rice, and beans. It’s hearty comfort food for a cold winter day.
One-Pot Vegetarian Jambalaya
Heat oil over medium-high heat in a large dutch oven or pot.
Add the chopped peppers, onions, and celery, then add a pinch of salt. Stir the veggies occasionally and cook about 5 to 7 minutes or until they are tender. Next, add in the garlic, and cook for another minute longer.
Pour in the vegetable broth, diced tomatoes, tomato sauce. Add in the herbs and spices; bring to a boil.
When the pot comes to a boil, stir in rice; reduce heat. Cover and simmer. Use caution! You don’t want the rice to stick, stir occasionally. You want to simmer until the liquid is absorbed and rice is done, which takes about 15 to 20 minutes.
When the rice has finished cooking, stir in the beans and make sure they heat through, before serving.
So, how do you feel about the food shows on television today? Am I alone in feeling this way?
Enjoy this recipe!
Here’s a little video clip of Justin Wilson 🙂
UPDATE 01/22/2018: This Jambalaya freezes beautifully! Place in an airtight container or zip-top bag for up to a year. Thaw and microwave on high for two minutes to reheat. Easy lunch!
One-Pot Vegetarian Jambalaya
Ingredients
- 1 tablespoon extravirgin olive oil
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 onion chopped
- 2 celery ribs chopped
- 4 garlic cloves minced
- 2 cups vegetable broth
- 14.5 ounce canned fire-roasted diced tomatoes undrained
- 15 ounces canned tomato sauce
- 陆 teaspoon dried oregano
- 陆 teaspoon dried basil
- 陆 teaspoon crushed red pepper flakes
- 录 teaspoon celery seed
- 1 cup long grain rice uncooked
- 15.5 ounce canned pinto beans rinsed and drained
- 15.5 ounce canned red kidney beans rinsed and drained
Instructions
- Heat oil over medium-high heat in a large dutch oven or pot.
- Add the chopped peppers, onions, and celery, then add a pinch of salt. Stir the veggies occasionally and cook about 5 to 7 minutes or until they are tender. Next, add in the garlic, and cook for another minute longer.
- Pour in the vegetable broth, diced tomatoes, tomato sauce. Add in the herbs and spices; bring to a boil. When the pot comes to a boil, stir in rice; reduce heat. When the pot comes to a boil, stir in rice; reduce heat. Cover and simmer. Use caution! You don't want the rice to stick, stir occasionally. You want to simmer until the liquid is absorbed and rice is done, which takes about 15 to 20 minutes
- When the rice has finished cooking, stir in the beans and make sure they heat through, before serving.
Notes
Nutrition
Cheryl "Cheffie Cooks" Wiser says
oo who has time for TV???LoL Did you all have a lot of snow?
The Mountain Kitchen says
Nada! 馃檪
Angie | Fiesta Friday says
Omg, I remember Mr Wilson! I remember once he mentioned mirliton. Between his pronunciation and my lack of cooking knowledge then I had no idea what he was talking about but I continued watching anyway coz he was so funny ? And you and I love the same Food Network hosts! Ina and Ree especially. Their recipes always work! Trisha I only recently started to watch. Since you’re into healthy, why don’t you join our Fiesta Friday Healthy Recipe Challenge? You know there will be prizes! ?
The Mountain Kitchen says
Hi Angie!! I hope your new year is starting off well. Yes, Mr. Wilson was a very funny man. I wish I could find reruns on tv… Keep watching Trisha, every now and then her husband pops up on the show! I like her because she’s very down to earth and she accepts and is very open with her struggles with weight.
I appreciate the invitation to the Fiesta Friday Healthy Recipe Challenge! I know I have been absent in my postings. Time has not been a friend of mine and while I enjoyed participating, struggled to keep up, since blogging is unfortunately not how I make my living. I will do my best to try and come up with a recipe before deadline. It sounds like a lot of fun!!
Jenny@dragonflyhomerecipes says
Looks great, Debbie! This is the perfect time of year for soups!!
The Mountain Kitchen says
Thanks, Jenny. This is a very flavorful dish. We enjoyed it a lot!!
Antonia says
I used to love him and his accent was the best! Your jambalaya looks amazing! I love recipes like this!
The Mountain Kitchen says
Thanks, Antonia. David and I loved this recipe. I couldn’t help but impersonate Mr. Wilson when adding the ingredients to the pot…Lol!
Sarah says
馃檪 I’m going to make this soon! We need a nice warming meal!
The Mountain Kitchen says
Sarah you’re gonna love this! Enjoy and stay warm!!
Melinda says
What size can of tomato sauce? 8oz or 15oz?
The Mountain Kitchen says
Hi Melinda! I’m so sorry for the oversight. a 15-ounce can of tomato sauce. Thanks for asking. I have updated the post with the measurement.
Thank you!
Debbie
Heidi says
Do you think I could sub brown rice without having to change liquid quantities?
Thank you!
The Mountain Kitchen says
Hi Heidi! I think it should be ok, but you may want to have a little extra broth on-hand just in case. Enjoy!