- Prep-time: / Ready In:
- Makes 9½ cups
- Serving size: 2 cups
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This rich black-eyed pea jambalaya, which includes the base ingredient “holy trinity” of onion, bell pepper, and celery, is Creole cooking with a vegan twist. Spicy Cajun seasoning, savory tomato paste, and smoky paprika create a luscious trifecta of flavors that will tingle your taste buds with every bite. Brown rice adds extra substance to the hearty legumes, ensuring the final result is a nutrient-packed meal that will stick to your stomach. If you want to turn the heat up a notch, feel free to include a drizzle of your favorite hot sauce. Serve this scrumptious stew topped with sliced scallions and with a side of vegan cornbread for a full-on Southern feast.
For more inspiration, check out these tasty ideas:
Ingredients
- 1⅓ cups dry brown rice
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- ½ cup no-salt-added tomato paste
- 2 tablespoons salt-free Cajun seasoning
- 2 15-oz. cans no-salt-added black- eyed peas, rinsed and drained
- 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
- 2 cups low-sodium vegetable broth
- ½ teaspoon smoked paprika
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup sliced scallions
- ¼ cup chopped fresh parsley
- Hot pepper sauce (optional)
Instructions
- In a large saucepan combine rice and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is nearly tender.
- Meanwhile, in a large pot cook onion, bell pepper, and celery over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tomato paste and Cajun seasoning; cook and stir 1 minute. Add black-eyed peas, tomatoes, broth, and paprika. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes. Drain any water from the rice; add rice to vegetables. Cook 15 minutes more or until jambalaya is thick. Season with salt and black pepper. Sprinkle with scallions and parsley. If desired, serve with hot sauce.
Per serving (2 cups): 331 calories, 68 g carbohydrates, 14 g protein, 4 g total fat, .6 g saturated fat, 0 g cholesterol, 249 mg sodium, 17 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(0 from 0 votes)Can this be made using the instant pot? If so do you have the recipe for using the instant pot?
Hi Carolyn, Yes it can, take a look at our helpful guide on how to convert stovetop recipes to the Instant Pot: https://www.forksoverknives.com/how-tos/how-to-adapt-stovetop-recipes-for-instant-pot/ Let us know how it goes!