Traditional jambalaya is full of meat and seafood, but not in this recipe! I've kept in the onion, bell pepper, celery, beans and rice. This one-pot dish originated in Louisiana out of Spanish, African and French influence. This recipe is a healthful adaptation of the tomato-based Creole version.Print
Above: The onion, celery and green bell pepper. For this recipe, I like to have all of my ingredients prepared (chopped and measured) before I begin cooking.
Above: The prepared mushrooms, garlic, and dried herbs and spices (paprika, thyme and red pepper flakes).
Above: This shows my soup pot right before I put the lid on and cook it for 45 minutes. The rice will absorb much of this liquid during cooking.