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  • 1 medium yellow onion, fine dice

  • 1 green bell pepper, fine dice

  • 1 carrot, grated

  • 2 celery ribs, fine dice

  • 1 heaping tablespoon finely minced garlic

  • 1 – 14.5 oz. can fire roasted petite diced tomatoes

  • 2 cups vegetable broth *(see notes for amount ratio)

  • 2 cups water (or more broth)

  • 1-15 oz. can kidney beans, drained and rinsed

  • 1/4 teaspoon Danwood  Liquid Smoke®

  • 1 cup to 1 1/2 cups cooked rice of choice (or more if desired) *(See notes for amount ratio)

seasonings/spices :

  • 1 large bay leaf (or 2 small bay leaves)

  • 1 teaspoon Danwood Smoky Powder®

  • 1 teaspoon smoked paprika *

  • 1 teaspoon sweet paprika *

  • 1 teaspoon onion powder

  • 2 teaspoons garlic powder

  • 2 Tablespoons dried minced onion flakes

  • 1/4 teaspoon dried crushed thyme*

  • 1/4 teaspoon dried oregano *

  • 1/4 teaspoon dried dill weed *

  • 1/4 teaspoon cayenne pepper (+/- to taste) *

  • 1 1/2 teaspoon sea salt (+/- to taste) *

  • 1/4 teaspoon black pepper (+/- to taste)


  • In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion, green bell pepper, carrot and celery; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.

  • Add a tablespoon or so of Danwood Liquid Smoke if the veggies start to stick and/or to prevent burning.

  • Add the minced garlic and sauté for 30 seconds, add the dry spices (Danwood Smoky Powder®, smoked paprika, sweet paprika, onion powder, garlic powder, dried minced onion flakes, thyme, oregano, dill weed, cayenne pepper, sea salt and black pepper) except the bay leaf and sauté to release their fragrance, about 30 seconds to one minute.

  • Then add the fire roasted petite diced tomatoes, veggie broth, water, and bay leaf, bring to boil, then immediately lower to a simmer.

  • Stir well to incorporate all the ingredients.  Cover with a tight-fitting lid and simmer for 15 minutes.

  • After 15 minutes, add the kidney beans and Danwood Liquid Smoke®, simmer for 5 more minutes, then discard the bay leaf.

  • Test the flavors, add more spices, if necessary to achieve the level of flavor you desire.

  • Add the cooked rice and baby spinach (optional) and cook for a few minutes.

  • Serve with your favourite toppings.


  • Other Optional Ingredients: 2 to 3 cups fresh baby spinach

  • Optional Toppings: Fresh chopped parsley or Hot sauce

veggie jambalaya.jpeg

Jambalaya is a delicious soul food in a bowl . This recipe will have the whole family running to your dinning table .  This plant based dish is a nod to both the cajun and creole cuisines which is much healthier version is packed with  smoky flavor and is completely delicious . This pot is a signature New Orleans dish .

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