If you’re craving big, bold flavors without a lot of fuss, you’re going to fall in love with this Red Bean Jambalaya Recipe. Colorful veggies, tender rice, and smoky seasonings all come together in one easy pot, making every bite taste like a trip to Cajun country. The best part? It’s vegetarian as written, but you can also turn it into a heartier meal with sausage or chicken if you’d like. Whether you’re a longtime jambalaya fan or just discovering this comforting classic, this recipe is pure weeknight magic.
Ingredients You’ll Need
The beauty of this Red Bean Jambalaya Recipe is that it’s made with just a handful of everyday ingredients, each one lending its own punch of flavor, texture, or vibrant color. Don’t skip or swap them—each really plays an important role in building that signature Cajun depth.
- Olive oil: Kicks things off with a rich base flavor and helps soften the veggies perfectly.
- Yellow onion: Adds sweet, aromatic depth as it cooks down with the spices.
- Green bell pepper: Classic in jambalaya, it gives color, freshness, and gentle crunch.
- Celery: Essential for that Cajun “holy trinity,” it lends earthiness and subtle herbal notes.
- Garlic: Brings a punchy, savory aroma that fills your whole kitchen.
- Long-grain white rice: The canvas that soaks up all those vibrant flavors and turns creamy-tender.
- Red kidney beans: Provide protein, color, and a creamy bite with every spoonful.
- Diced tomatoes (with juice): Adds juicy tang and a hint of sweetness that balances the spices.
- Vegetable or chicken broth: Deepens all the flavors while keeping everything moist and savory.
- Smoked paprika: Brings the smoke and warmth without needing a smoker!
- Dried thyme: Infuses subtle herbal notes for that classic flavor.
- Dried oregano: Adds a peppery depth that pairs beautifully with the tomatoes and rice.
- Cayenne pepper: Delivers that iconic Cajun kick—feel free to adjust to your own spice preference.
- Salt and black pepper: Brightens and balances all the flavors in each bite.
- Green onions (garnish): Sprinkle on top for fresh flavor and eye-catching color.
- Chopped fresh parsley (optional): Adds earthy freshness and gorgeous green flecks to finish.
How to Make Red Bean Jambalaya Recipe
Step 1: Sauté the Holy Trinity
Get started by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, bell pepper, and celery—this trio is the secret backbone of any good jambalaya. Cook for about 5 to 7 minutes, stirring often, until the veggies are softened and your kitchen smells irresistible. This builds the flavor base for your entire Red Bean Jambalaya Recipe.
Step 2: Add Garlic and Infuse Flavor
Once your veggies are soft, stir in the minced garlic and let it cook for about a minute. This releases extra aroma and a layer of savory depth, but be careful not to let it brown. At this point, everything should be smelling absolutely mouthwatering.
Step 3: Toast the Rice
Now toss in the long-grain white rice and give everything a good stir. You want the rice grains to get nicely coated in that fragrant oil and veggie mixture—this short step helps the rice absorb all the seasoning later and keeps it from sticking too much.
Step 4: Build the Base
Add the rinsed red kidney beans, the can of diced tomatoes (juice and all), and your broth of choice—vegetable for a classic vegetarian jambalaya, or chicken broth if you prefer. Stir in the smoked paprika, thyme, oregano, cayenne, salt, and black pepper. This is when your pot truly starts to look and smell like a Cajun kitchen!
Step 5: Simmer to Perfection
Bring everything to a gentle boil, then immediately reduce the heat to low. Cover your pot and let it simmer for 20 to 25 minutes. The rice will soak up all the gorgeous flavors, the beans will get even creamier, and the tomatoes will melt into the sauce. Resist the urge to peek—steam is your friend here.
Step 6: Fluff and Rest
Once the rice is tender and the liquid is absorbed, remove the pot from the heat and let it rest, covered, for 5 minutes. This gives the grains time to set and makes the whole dish fluffier. Then, grab a fork, fluff everything gently, and get ready for a burst of color and aroma.
Step 7: Garnish and Serve
Spoon your finished Red Bean Jambalaya Recipe into bowls and sprinkle generously with sliced green onions and a little fresh parsley if you like. You’ve just created a deeply comforting dish that’s both beautiful and satisfying!
How to Serve Red Bean Jambalaya Recipe
Garnishes
Garnishing the Red Bean Jambalaya Recipe is where you can really add a personal touch. Green onions bring brightness and crunch, while a handful of chopped fresh parsley adds a pop of color. If you like a little zest, a squeeze of lemon or a dash of hot sauce on top can wake up all the flavors. Don’t be afraid to get creative—try thinly sliced radishes or a sprinkle of smoked paprika for extra flair.
Side Dishes
This hearty dish truly shines all on its own, but it also plays nicely with others. Serve it alongside warm cornbread, crusty French bread, or a simple green salad to round out the meal. If you want to embrace the full Cajun experience, a cool cucumber and tomato salad can balance the gentle heat and rich flavors.
Creative Ways to Present
For a fun twist, serve your Red Bean Jambalaya Recipe in individual bowls topped with a dollop of sour cream and extra herbs for a casual dinner party. Or, scoop it into roasted bell pepper halves for a beautiful (and edible!) presentation. Leftovers also make terrific fillings for burritos or stuffed baked potatoes.
Make Ahead and Storage
Storing Leftovers
This dish keeps like a dream! After cooling to room temperature, transfer your jambalaya to an airtight container and store it in the refrigerator—it’ll stay delicious for up to 4 days. The flavors often deepen overnight, making next-day leftovers even more crave-worthy.
Freezing
If you want to stash some away, the Red Bean Jambalaya Recipe freezes beautifully. Let it cool completely, pack it into freezer-safe containers (leaving a little space for expansion), and freeze for up to 3 months. When you’re ready to reheat, defrost overnight in the fridge for the best texture.
Reheating
Warm up leftover jambalaya gently in a pot on the stove or in the microwave, adding a splash of broth or water if it looks a bit dry. Stir well and heat until piping hot—the rice will fluff back up and the flavors will be just as satisfying as day one.
FAQs
Can I add meat or sausage to this recipe?
Absolutely! If you want a meatier option, toss in some cooked andouille sausage, shredded chicken, or even smoked turkey during the final simmer for extra heartiness and flavor.
What type Main Course
Long-grain white rice is traditional and gives the dish its classic fluffy texture. You can use brown rice for a more wholesome twist, but be sure to increase the cook time and check for needed extra broth.
Is this recipe spicy?
With just half a teaspoon of cayenne, the heat level is moderate, but definitely present. Feel free to adjust up or down depending on your personal preference—even a pinch still brings plenty of Cajun zest!
Can I make this entirely vegan?
Absolutely—just use vegetable broth and double-check any garnishes you add. This Red Bean Jambalaya Recipe as written is naturally vegetarian, but easy to keep vegan too.
What’s the best way to reheat jambalaya without drying it out?
The easiest way is to reheat it gently on the stove with a splash or two of broth or water. Cover the pot so steam can help rehydrate the rice, and you’ll have fluffy, satisfying jambalaya again in minutes.
Final Thoughts
I can’t imagine a more comforting, colorful, or crowd-pleasing dish than this Red Bean Jambalaya Recipe. Whether you’re cooking for the family or just want to bring a little Cajun flavor to the table, this recipe truly delivers. Give it a try—you might just find it becomes a new favorite in your home, too!
Print
Red Bean Jambalaya Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Red Bean Jambalaya recipe is a flavorful and comforting Cajun dish that combines rice, red beans, and aromatic spices. Perfect for a vegetarian main course, this easy-to-make jambalaya is hearty and satisfying.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1½ cups long-grain white rice
Additional Ingredients:
- 1 (15 oz) can red kidney beans (drained and rinsed)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 3 cups vegetable broth or chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 green onions (sliced, for garnish)
- Chopped fresh parsley (optional)
Instructions
- Prepare the Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, and celery, and sauté until softened, about 5–7 minutes.
- Add Aromatics and Rice: Stir in the garlic and cook for 1 more minute. Add the rice and stir to coat with the vegetables and oil.
- Incorporate Remaining Ingredients: Mix in the kidney beans, diced tomatoes with juice, broth, smoked paprika, thyme, oregano, cayenne, salt, and black pepper.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and liquid is absorbed.
- Rest and Serve: Remove from heat and let rest for 5 minutes before fluffing with a fork. Garnish with green onions and parsley before serving.
Notes
- Add cooked andouille sausage or shredded chicken for a heartier version.
- Use brown rice for extra fiber, but adjust cook time accordingly.
- This dish reheats well and is even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
