This Creole-style Red Jambalaya is bursting with bold flavors from okra, tomatoes, and a blend of spices. A hearty dish served over rice that brings the spirit of New Orleans to your table!
In a large stockpot or Dutch oven, melt the nondairy butter over medium-high heat.
Add the celery, bell pepper, onion, and Old Bay seasoning.
Cook until the vegetables are fragrant, translucent, and slightly browned.
Stir in the okra, diced tomatoes with their juice, tomato sauce, cayenne pepper, black pepper, oregano, thyme, and bay leaves.
Cook for 5 more minutes, stirring occasionally.
Add the vegetable broth and rice.
Bring to a boil.
Once boiling, reduce heat to a simmer, cover, and cook for 25-30 minutes, or until the rice is tender.
Stir occasionally to prevent scorching.
Remove the bay leaves and discard.
Serve hot.
Notes & Wine Advice
Serving Tip:For added flavor, top with fresh chopped parsley or green onions before serving.Wine Advice:Pair with a crisp, refreshing white wine like Chardonnay to balance the spice.