This vegetarian dish is brimming with bold and zesty Cajun and Creole flavors. Veggie-studded brown rice serves as a canvas for the rich jambalaya-inspired stew ladled over top. The stew is filled with chickpeas, okra, bell peppers, red onions, and garlic, all simmered together with fire-roasted tomatoes and plenty of Cajun seasonings. On the side there’s corn sautéed with bell peppers, onions, and celery, which is Creole-seasoned and cooked with heavy cream and butter.

Ingredients: water, chickpeas (prepared chickpeas beans, water, salt, disodium edta to promote color retention), celery, yellow sweet corn, fire roasted diced tomatoes (tomatoes, tomato juice, sea salt, calcium chloride, citric acid), onions, red bell peppers, green bell peppers, red onions, brown jasmine rice, 80586 - okra- iqf, concentrated crushed tomatoes (tomatoes, salt), roasted corn, garlic, roasted garlic oil (olive oil, garlic), heavy cream, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), olive oil, unsalted butter (pasteurized cream, natural flavorings), paprika (paprika and silicon dioxide (added to make free flowing)), granulated garlic, sea salt, granulated onion, black pepper, chili powder (chili peppers, paprika, salt, herbs, spices, garlic, oleoresin paprika (for color), and less than 2% silicon dioxide (to prevent caking)), white pepper, smoked black pepper (pepper, smoke flavor), smoked paprika, dried oregano, toasted onion powder, thyme, dried basil, cayenne pepper, dried thyme, ground bay leaves