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Garden Jambalaya : Crock Pot

There is a whole garden of vegetables, herbs and spices in this vegan Cajun dish. Perfect for a special occasion, this do-ahead dish will allow the cook time to interact with guests. Serve with a loaf of artisan bread and a crisp salad.Garden Jambalaya : Crock Pot

Serves 4-5.


  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped (any color)
  • 4 green onions, sliced
  • 1 small zucchini, chopped
  • 1 small carrot, finely chopped
  • 2-4 vegetarian sausages, sliced (Yves Veggie Brats or similar)
  • 2 cloves garlic, minced
  • 2 c tomatoes, chopped ( or use 15 oz can with liquid)
  • 1 c cooked red beans, drained
  • 1/4 c fresh parsley, minced
  • 1 Tbsp ham or bacon-flavored soy bits ( optional)
  • 1 tsp paprika
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt (or to taste)
  • 1/2 c raw converted or long grain rice, well rinsed
  • 2 c chicken style vegetarian broth


  1. In a large skillet over medium low heat, warm the oil; saute onions, bell pepper, green onions, zucchini, carrots, and sausage for 5 minutes. Add garlic and saute another minute.
  2. Add to crock pot, along with the tomatoes, red beans, parsley, soy bits, paprika, Old Bay seasoning, salt, rice and broth. Stir well.
  3. Set on high for 3 hours or on low for 6 hours, stirring once mid-way. Set crock pot to hold or warm until ready to serve.

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