Vegan Jambalaya, Baby! A New Orleans favorite!
Hadn’t made my Jambalaya recipe in a very long time so I thought I would make it in honor of the Super Bowl 🏈🏈 (or perfect for anytime). On cold nights, you can turn up the heat 🔥on this dish! Usually made with shrimp and sausage, mine is all vegan using Tofurky Italian sausage or Field Roast variety of sausage.
Jambalaya
A New Orleans Favorite, filled with flavor and a hearty meal
Ingredients
- 2-3 Spicy Sausage I used Italian Tofurky
- 1 med Onions Chopped
- 2 cloves Garlic MInced
- 1 large Green bell pepper Chopped
- 2 stalks Celery Thinly sliced
- 1 Bay leaf
- 3 tbsp Italian parsley Chopped
- 1 tbsp Olive oil You can omit and use water or vegetable broth
- 28oz can Tomatoes, diced
- 8oz Tomato Sauce
- ¾ cup Brown rice, dry
- 1 Cayenne pepper
Instructions
- Add oil to a large non-stick sauce pan over medium heat. Sautée onions, garlic, pepper, and celery until onion is translucent
- Add sliced sausage, bay leaf, and cayenne pepper. Stir for a few minutes.
- Add the tomato sauce, tomato paste, and 1 3/4 cups of cold water (I used veggie low sodium broth). Gently simmer covered while stirring occasionally for about 5 min.
- Pour your rice into the pan and stir well, bringing mixture to a boil, then lower heat and simmer covered for about 45 minutes to an hour until the rice is fully cooked and has absorbed most of the liquid.
- Once ready, remove the bay leaf.
- Taste ... add additional heat, garlic powder, or S&P as you wish!
Notes
Melissa's Modifications
You can mix up the Jambalaya by adding a can of low sodium beans of your choice for extra fiber and protein. You can also omit the plant-based sausage completely.
To reduce the salt, rinse the can vegetables or beans thoroughly before adding to the recipe. If you need more fluid, add water or low sodium vegetable broth as a replacement.
To omit oil, use water or vegetable broth to sauté veggies. If you want to hasten the dish, pre-cook the rice until almost done before adding it to the dish; then reduce the cooking time down to 20 min or so until all the rice is cooked.
If you are a meat eater, you can add sliced chicken breast or shrimp to the dish.
Nutritional Value:
1/6 servings - 175 Calories; 5.3g Fat 0mg Cholesterol; 768 mg Sodium; 21.2g Total Carbs, 3g Fiber, 6.7g Sugar; 10.4g Protein.
Nutrition
Calories: 175kcal
Tried this recipe?Let us know how it was!
