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Wild Rice And Sweet Potato Jambalaya Recipe

    Table of Contents


    • 1 cup wild rice
    • 2 cups vegetable broth
    • 1 large sweet potato, diced
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 bell pepper, diced
    • 1 celery stalk, diced
    • 1 can (14 oz) diced tomatoes
    • 1 cup sliced okra (fresh or frozen)
    • 1 cup cooked kidney beans
    • 1 teaspoon paprika
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon cayenne pepper (adjust to taste)
    • Salt and pepper to taste
    • 2 tablespoons olive oil
    • Chopped fresh parsley for garnish


    Rinse the wild rice under cold water. In a medium saucepan, combine the rinsed wild rice with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and most of the liquid is absorbed. Once cooked, remove from heat and set aside.

    In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion, garlic, bell pepper, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

    Add diced sweet potato to the skillet and continue cooking for another 5 minutes, stirring occasionally.

    Stir in the diced tomatoes, sliced okra, cooked kidney beans, paprika, dried thyme, dried oregano, and cayenne pepper. Season with salt and pepper according to taste. Cook for an additional 5-7 minutes, allowing the flavors to meld together.

    Once the vegetables are tender, add the cooked wild rice to the skillet. Stir well to combine all the ingredients. If the mixture seems too dry, you can add a splash of vegetable broth or water.

    Let the jambalaya simmer for another 5-10 minutes, stirring occasionally, to allow the flavors to fully develop and the mixture to thicken slightly.

    Once ready, remove from heat and garnish with chopped fresh parsley.

    Serve hot, either as a standalone dish or with a side of crusty bread or cornbread. Enjoy your flavorful Wild Rice and Sweet Potato Jambalaya!

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