Jumbalaya is a dish that is many different ingredients thrown together and is a bit of a sloppy, tasty, mess. It has celery, bell pepper, and onion, as well as other herbs and spices. The smooth sauce and crunch of the celery goes really well together. I first had jumbalaya when one summer my friends and family met another family, and they cooked jumbalaya for us. Everyone was around the pot and I asked them what was for dinner, and they all yelled jumbalaya! However I don’t think any of them actually knew what jumbalaya was…


Serves: 1-2 people Yields: 7 cups

Nutritional Information:

Calories: 479 Macronutrient Ratio (Carb/Protein/Fat): 83.3/10.4/6.3

Prep Time: 30-45 minutes

Appliances Needed:

  • Blender
  • Food Processor


Rice Ingredients:

  • 4 cups cauliflower or celeriac (pulsed zucchini can also work as a rice)

Sauce Ingredients:

  • 2 cups of tomato
  • 3 tbsp sundried tomato
  • 1-2 dates
  • 1 tbsp dried celery powder
  • 1 tbsp thyme
  • 1 tbsp oregano
  • Optional: jalapeno to tastes
  • Optional: 1 clove garlic

Add to sauce (stir in):

  1. 1 cup chopped/diced tomatoes
  2. ½  cup diced celery
  3. ½ cup diced bell pepper
  4. ½ of a small zucchini, quartered and chopped
  5. ½ cup of diced onion


  1. Start by pulsing the rice ingredients in a food processor.
  2. Next, blend the sauce ingredients. It should be a bit soupy but not watery.
  3. Chop all of the additions to the sauce, and add that to the rice before pouring the sauce on and mixing it all up.
  4. Serve and enjoy! This can be dehydrated to warm it up.