Cajun/Creole · main

Vegetarian Jambalaya

Vegetarian Jambalaya reads umami 4.9, allium 4.5 and salinity 3.8 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.3 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 2.4 / 10
• Bitter & Earthy — 4.4 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 4.9 · Allium 4.5 · Salinity 3.8 · Richness 3.7 · Earthy 3.7 · Sweetness 3.3 · Smoke 2.9 · Heat 2.8 · Fruity 2.6 · Herbaceous 2.2 · Sourness 2.1 · Warm Spice 1.7 · Bitterness 1.6 · Nutty 1.2 · Citrus 1.0 · Floral 0.9

What's in it (15)

• olive oil — 27 g
• cremini mushrooms — 227 g
• yellow onion — 110 g
• green bell pepper — 100 g
• celery — 80 g
• garlic — 12 g
• smoked paprika — 30 g
• thyme — 1 g
• cayenne pepper — 3 g
• italian-style diced tomatoes — 411 g
• long-grain white rice — 266 g
• vegetable broth — 414 g
• red kidney beans — 425 g
• salt — 5 g
• green onions — 220 g

Time & effort: about 46 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 116.9 kcal, 5.6 g protein, 0.5 g fat, 23.1 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the mushrooms in a single layer and sear undisturbed until deeply browned on the first side, 3-4 minutes, then stir and cook until browned all over and any released liquid has evaporated, 3-4 minutes more. Transfer the mushrooms to a plate.
2. Add the onion, bell pepper, and celery to the same pot; sauté, stirring occasionally, until softened and the onion is translucent, 5-6 minutes.
3. Stir in the garlic, smoked paprika, thyme, and cayenne; cook, stirring constantly, until fragrant and the spices bloom in the oil, about 1 minute.
4. Add the rice; stir to coat every grain in the fat and toast until the edges turn slightly translucent, 1-2 minutes. Add the diced tomatoes and stir to combine.
5. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot, and bring to a boil.
6. Return the mushrooms to the pot and stir in the salt. Cover, reduce the heat to low, and simmer undisturbed until the rice is tender and the liquid is absorbed, 18-20 minutes.
7. Remove the pot from the heat and let it rest, covered, for 5 minutes to finish steaming the rice.
8. Fold in the kidney beans and set the pot over low heat just until the beans are warmed through, 2-3 minutes.
9. Fluff the jambalaya with a fork, scatter the green onions over the top, and serve hot.

Dishes with a similar flavor shape

• One-Pan Turkey Taco Skillet — Tex-Mex
• Vegetarian Red Beans and Rice — Cajun/Creole
• Cajun Vegetable Gumbo with Okra and Tomatoes — Cajun/Creole
• Black-Eyed Pea and Collard Green Stew — Southern
• Tex-Mex Chicken Stew — Tex-Mex

Keep reading: what umami, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.