Hot and Spicy Jambalaya

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizers, Bowls, Main Course
Cuisine American
Servings 6 servings


  • Stove


  • 1 1/4 cups white or yellow onion chopped
  • 1 1/2 cups bell pepper chopped
  • 1 cup celery diced
  • 2 tbsp olive oil extra virgin
  • 14 oz diced tomatoes canned, undrained
  • 3 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 cups brown rice
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1 cup frozen corn
  • 1/2 tsp cayenne to taste


  • In a large stock pot with a lid, saut√© onions, bell pepper, and celery in the olive oil until veggies are almost soft.
  • Reduce heat to medium low and add remaining ingredients, except frozen corn and cayenne. Cover and simmer for about 20 minutes or until rice is cooked, stirring twice.
  • Add in frozen corn and cayenne (to taste). Cook until corn is warmed through. Remove bay leaf before serving.

My Notes

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