One-Pot Winter Jambalaya

One-Pot Winter Jambalaya

Not only does ‘Jambalaya’ have a really cool name, but it also has a fascinating history!

Originating from Louisiana, the dish included whatever locals could get their hands on, as well as lots of lovely spices from the Caribbean.

We just love the idea of throwing lots of delicious ingredients into one pot and experimenting with different seasoning and flavours.

Our seasonal vegan version includes some of our favourite winter vegetables. It’s perfect for cold nights and the best thing is you can make the entire thing in one pot!

The cajun seasoning gives the dish a lovely kick and a smokey aroma. Be careful because some cajun mixes can be very spicy, so you might want to try adding one tbsp, then testing the recipe.

Okra is a seriously underrated vegetable. We’ve found the trick is not to overcook it, otherwise it can turn into a slimy mess!

Enjoy,

Roxy & Ben

One-Pot Winter Jambalaya

Print Recipe
One-Pot Winter Jambalaya
One-Pot Winter Jambalaya
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
One-Pot Winter Jambalaya
Instructions
  1. Remove the okra from the freezer and leave it to thaw at room temperature.
  2. Heat a little coconut oil in a pot and fry the onion, sweet potato, parsnips and carrots on a medium heat for 15 minutes, stirring occasionally.
  3. Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.
  4. Rinse the rice in hot water, then add it to the pan along with the tinned tomatoes, stock, oregano and thyme. Mix everything together, then cover the pot with a lid and simmer on a low heat for 20 minutes. Stir the jambalaya occasionally to prevent it from sticking to the bottom of the pot.
  5. Add the sliced jalapeño and okra, then cook for 10 minutes with the lid removed or until the rice is fully cooked. Add hot water if required.
  6. Serve with chopped parsley and tablespoon of vegan yoghurt.