What Vegetables Go in Jambalaya?
Jambalaya is a beloved Creole dish full of spices, vegetables, and meat that is often served over rice. While there are variations of ingredients used in jambalaya, many recipes will incorporate a variety of vegetables. The most common vegetables found in jambalaya include:
Onions are a staple in many dishes, including jambalaya. Onions provide a sweet and savory flavor and are found in most jambalaya recipes.
Bell peppers come in a variety of colors, providing a spectrum of textures and flavors to jambalaya. Many recipes will call for bell peppers in either red, yellow, or green.
Celery and Garlic
Celery and garlic are aromatic additions to jambalaya. Celery is often added for crunch and garlic for additional flavor. Both of these ingredients help give jambalaya an authentic Creole flavor.
Root vegetables such as carrots and potatoes are often found in jambalaya, adding sweetness and a slight crunch. They may be chopped into small pieces and added to the dish.
Spinach or Greens
Leafy greens such as spinach or kale can be added to jambalaya for a nutritional boost. These greens are usually cooked down until they’re tender or wilted.
Tomatoes are typically diced and added to jambalaya near the end of the cooking process. This allows them to retain their shape, providing a burst of flavor in each bite.
Mushrooms and Zucchini
Mushrooms and zucchini are sometimes included in jambalaya as well, providing an earthy and meaty flavor. They can be added at the beginning of the cooking process, as they’ll need more time to soften.
While there isn’t a definitive list of vegetables that are used in jambalaya, the above are some of the most common ingredients. When it comes to jambalaya, feel free to experiment and adjust the vegetables to your taste. Enjoy!