Chef Folse's Vegetable Jambalaya

Prep Time: 2 Hours

Yields: 8 Servings


This is a great version of jambalaya when you are watching your "bottom line." The nice thing about this dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great!


2 tbsps extra-virgin olive oil

½ cup diced onions

¼ cup diced celery

½ cup diced red bell peppers

¼ cup minced garlic

1 cup sliced sausage, optional

½ cup sliced mushrooms

¼ cup diced yellow squash

¼ cup diced zucchini

¼ cup black-eyed peas

¼ cup whole kernel corn

¼ cup lima beans

½ cup canned whole red kidney beans, rinsed and drained

4 cups chicken stock

½ cup tomato sauce

2 cups long grain converted rice, uncooked

salt and black pepper to taste

granulated garlic to taste


Preheat oven to 350°F. In a large Dutch oven, heat olive oil over medium-high heat. Stir in onions, celery, bell peppers, minced garlic and sausage then sauté 3–5 minutes or until vegetables are wilted, stirring often. Add all other vegetables and continue to cook 5 minutes. Pour in stock and tomato sauce, mixing well. Bring to a boil then stir in rice. Season to taste with salt, pepper and granulated garlic. Cover pot with a tight lid. Do not stir. Bake in oven for 1 hour or until rice is fluffy and dry. Remove from the oven and allow to sit, covered, 15–20 minutes prior to serving. Serve with a salad.