The Mardi Gras celebration continues with jambalaya, a Cajun/Creole classic. Its jam packed with flavor and just a hint of spice and it makes for a hearty, satisfying dinner.
A flavorful Cajun and Creole classic made vegan
Makes: 6-8 servings
Total time: 65 mins
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 celery stalks, diced
- 1 medium bell pepper, diced
- 1 medium red pepper, diced
- 4 bay leaves
- 14-ounce package vegan sausage (I used Field Roast Mexican Chipotle)
- 2-3 garlic cloves, minced
- 3 1/2 cups vegetable broth
- 28- to 32-ounce can diced tomatoes, with liquid (see notes)
- 15-ounce can red kidney beans, drained and rinsed
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp cayenne pepper (or to taste)
- 1/2 tsp thyme
- Freshly ground sea salt and black pepper to taste
- Warm vegetable oil in a large pot over medium heat
- Add chopped onions and sauté until translucent. Add the celery, bell pepper, garlic, bay leaves, paprika, oregano, basil, thyme, cayenne pepper, salt and pepper, and 1/4 cup vegetable broth. Cook for 10 minutes over medium heat, stirring occassionally.
- Add rice and stir. Add the can of diced tomatoes and the remaining vegetable broth, bring to a boil, then cover, reduce heat to low, and let simmer for 40 minutes or until the rice is done and has absorbed all of the liquid.
- Warm a skillet over medium heat with a teaspon of oil. Add vegan sausage and sauté until the sausage is browned and crisp.
- Add the sausage and rinsed kidney beans to the pot and stir.
- Remove the bay leaves and serve.