This Dutch Oven Jambalaya is healthy, nutritious, and easy to make! Filled with fresh vegetables and bold spices, this one-pot meal is a recipe the whole family will enjoy!
*Originally published September 17, 2021 and updated with new copy and photos 8/8/22.
I grew up eating Southern Food. My family has roots in the South, even though I was born and raised in California. I also love one pot meals. This Dutch Oven Jambalaya is a quintessential Southern staple. Full of bold Creole flavors and fresh vegetables, this dish will have you booking a ticket straight for Bourbon Street!
Check out some other great Southern dishes, like this Cajun Pasta with Smoked Sausage or this Vegan Southern Peach Cobbler.
Jump to:
What Makes this Dutch Oven Jambalaya So Great
- One Pot Meal- Who doesn't love easy, one-pot meals? Keep the dishes at bay by making this easy dinner and only dirtying up one pan!
- Plant-Based- This is the perfect recipe for a meatless Monday meal, packed full of protein, hearty, and filling, you won't even miss the meat!
- Budget-Friendly- The best part about this dinner is how budget-friendly it is! Loaded with vegetables, tomatoes, and spices, these are all ingredients you probably already have in your pantry!
Ingredient Notes
- Plant-Based Sausage- Jambalaya is made with sausage, chicken, and shrimp. This vegan jambalaya is a little on the lighter side, relying on plant-based sausage to do the heavy lifting of the animal proteins. I used beyond sausage in this recipe, but feel free to use whatever plant-based sausage links you can find. I have heard great things about Field Roast or Lightlife!
- Creole Seasoning- You can either make your own or use a pre-bought mixture. I opted for the pre-bought kind as that is what I had in my pantry.
- Holy Trinity- The holy trinity of cajun and creole cooking is a mixture of onion, celery, and bell peppers. It is the cajun version of mirepoix.
- Okra- This is a key ingredient in this Jambalaya recipe, acting as both the thickener and giving delicious flavor. You can choose to leave this out if you can't find it, however, I highly suggest leaving it in. If you can't find fresh okra, check the freezer section of your local grocery store where you should be able to find frozen okra.
See the recipe card for the full ingredient list and quantities.
Instructions
- Heat one tablespoon of oil in a Dutch Oven over medium-high heat. Dice the bell peppers, celery, and onions until soft and translucent, about 5 minutes.
- Stir in the sliced sausage and garlic; season with salt, pepper, oregano, red pepper flakes, and the Creole seasoning. Stir in the okra slices and tomatoes. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and vegetable broth, bring to a boil, then reduce heat to a low-medium simmer. Cover and let simmer for about 20 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Season with extra salt and pepper if needed and serve immediately.
Hint: If you can't find okra at your local store, you can use file powder to thicken the sauce. I normally find okra in my freezer section.
Substitutions
Need to make this fit into a certain diet, check out these substitutions below!
- Keto - swap out the rice for a heart of palm rice for a lower-carb option.
- Low-Sodium - omit the salt and use a low sodium creole seasoning
- Whole 30 - use cauliflower rice in place of white rice and swap out the beyond sausage for a whole 30 protein.
Variations
Check out some of these common variations to make this recipe work for you!
- Instant Pot - follow the instructions to saute everything and then when you reach the step to add in the white rice and tomatoes, cook on manual pressure for 5 minutes and then manual release.
- Slow Cooker - Add everything to the slow cooker except for the rice and cook for 3-4 hours on high and 6-8 hours on low. 30 minutes before serving, turn the slow cooker on high and add the rice.
Check out this other delicious Southern dish here.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Dutch Oven or Large Soup Pot
- Wooden Spoons
- Chef Knife
- Cutting Board
- Measuring Cups and Spoons
Storage
Store the jambalaya in an airtight container in the fridge for up to 4 days.
These ingredients don't stand up well to freezing.
FAQ
While Cajun and Creole cultures have many differences, one of the most noticeable is in their food. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.
While similar, Paella and Jambalaya come from different cultures and use different spices. Paella uses saffron while Jambalaya does not. Paella is also more mild than jambalaya.
There are big differences between Jambalaya and Gumbo that you might not know of if you didn't traditionally grow up around these foods. The main difference between these two dishes is their use of rice. Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it. Both dishes boast multicultural Creole and Cajun roots. Check out this Easy Vegan Gumbo!
Top tips
- Don't be afraid to experiment with spices in this recipe. If you like heat, feel free to add more creole seasoning. If you are not a huge fan of heat, feel free to cut the spice level in half.
- It is important to use white rice in this recipe as it will best soak up the juices from the broth and tomatoes. You could also use brown rice, but you will need to add more liquid and cook it longer than white.
- Feel free to use fresh or frozen okra. If using frozen, make sure to thaw it before adding to the jambalaya.
Other Great Recipes You Will Love!
- Vegan Southern Peach Cobbler
- Easy New Orleans Style Vegan Gumbo
- Vegan Creamed Spinach Casserole
- Cajun Pasta With Smoked Sausage
Dutch Oven Jambalaya (Vegan)
Equipment
- 1 Dutch Oven or Large Soup Pot
- 1 Wooden Spoon
- 1 chef knife
- 1 cutting board
- 1 Measuring Cups and Spoons
Ingredients
Instructions
- Heat one tablespoon of oil in a Dutch Oven over medium-high heat. Dice the bell peppers, celery, and onions until soft and translucent, about 5 minutes.
- Stir in the sliced sausage and garlic; season with salt, pepper, oregano, red pepper flakes, and the Creole seasoning. Stir in the okra slices and tomatoes. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and vegetable broth, bring to a boil, then reduce heat to a low-medium simmer. Cover and let simmer for about 20 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Season with extra salt and pepper if needed and serve immediately.
Notes
- Don't be afraid to experiment with spices in this recipe. If you like heat, feel free to add more creole seasoning. If you are not a huge fan of heat, feel free to cut the spice level in half.
- It is important to use white rice in this recipe as it will best soak up the juices from the broth and tomatoes. You could also use brown rice, but you will need to add more liquid and cook it longer than white.
- Feel free to use fresh or frozen okra. If using frozen, make sure to thaw it before adding to the jambalaya.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Audrey says
This was perfect for our meatless Monday dinner.
kaydimaggio says
I agree!
Ashley says
Wow, full of flavor. Looks great!!!
kaydimaggio says
Thank you!
Mihaela | https://theworldisanoyster.com/ says
I haven't had vegetarian sausages in so many years... I should look for a pack and try this recipe following the exact steps - it looks fab!
kaydimaggio says
I hope you enjoy!
Lillian says
I never would have though to make jambalaya vegan but I can't wait to try this!
kaydimaggio says
Thank you!
Agnieszka says
Amazing flavors in this jambalaya! You won’t miss the meat!
kaydimaggio says
Agreed! Glad you liked it!
Anitha says
The pictures are so tempting. I think I should try this
kaydimaggio says
it is delicious!
Pam Greer says
Perfect for my vegan daughter!
kaydimaggio says
Yes!
Brianna says
So much flavor and easy to make! Perfect weeknight dinner.
kaydimaggio says
Glad you enjoyed!
Amanda Dixon says
This was delicious! They Beyond Sausage added such a wonder depth of flavor that's perfect for fall comfort food.
kaydimaggio says
So glad you liked it!
Chrissaysnature says
This vegan jambalaya was so delicious! Thank you for this amazing recipe. I enjoyed it so much!
kaydimaggio says
Glad you enjoyed!
Amanda says
This was full of favor and such a great midweek recipe. Will definitely be making it again.
kaydimaggio says
Glad you liked it!
Sue says
I love jambalaya and can't wait to try this vegan version!
kaydimaggio says
Thank you!
Hollie says
Looks so delicious! Thanks for the recipe!
kaydimaggio says
Glad you enjoyed!
Cindy Mom, the Lunch Lady says
We really enjoy beyond meat in our household. I am excited to make this recipe once the weather cools down a bit more. Thank you for sharing!
kaydimaggio says
I hope you enjoy!
Shilpa says
This looks so flavourful and delicious.. thanks for sharing
kaydimaggio says
You are welcome! I hope you enjoy!
Elizabeth Swoish says
This was absolutely delicious and super flavorful! Will be making again.
kaydimaggio says
I hope you enjoy!
Gabriela Herrera says
I love the beautiful colors of this dish, its is perfect for meal prep.
kaydimaggio says
I agree!
Jean says
this will be a nice meal prep, I always wanted to make vegan jambalaya but this past weeks Ive been very busy. Thanks for this. Will try this recipe.
kaydimaggio says
I hope you enjoy!
Toni says
This is so good! Such a tasty and hearty dinner!
kaydimaggio says
So glad you liked it!
Addie says
So many great flavors! Loved this recipe!
kaydimaggio says
Glad you liked it!
Leah says
I was just talking to my office mate about trying to find a vegan meat that tastes like sausage. I’m so excited to try this recipe!
kaydimaggio says
I hope you enjoy!
Michelle says
I love this vegan jambalaya! It was so flavorful and tasted amazing. I actually used a plant based chorizo sausage in mine because I couldn't find the brand you used. It still turned out great and I'll definitely be making it for the family again!
kaydimaggio says
That's a great substitution! Glad you liked it!
Chef Dennis says
This Vegan Jambalaya is making my tummy growl!
kaydimaggio says
So delicious!
Natalia says
I made this for my husband and he can’t stop raving about it. The perfect amount of spice and it was super easy to make. Thank you for sharing this recipe, I will definitely make this again!!
kaydimaggio says
You are welcome! I am so glad it was a hit!
Lucy says
This vegan jambalaya is the perfect comforting meal for the cooler months now. I love it's made in just 30 minutes so perfect for busy evenings. I love the variations you've provided to make it in the instant pot or slow cooker.
kaydimaggio says
Thank you! I hope you enjoy!
Luca says
I love jambalaya and this vegan version was delicious!
kaydimaggio says
Glad you liked it!
Emily says
This vegan jambalaya was incredibly delicious and satisfying! We can't wait to make it again!
kaydimaggio says
So glad you enjoyed!
Jeri says
My husband is a HUGE jambalaya fan, and he LOVED this recipe! Thanks for sharing!