Classic Cajun Vegan Jambalaya
Monday, June 24, 2019
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Classic Cajun Vegan Jambalaya
INGREDIENTS
- 3–4 tablespoons Pompeian Smooth Extra Virgin Olive Oil
- 3 medium yellow onions, chopped, divided
- 2 celery stalks, chopped
- 1 medium green bell pepper, chopped
- 2–3 garlic cloves, chopped
- 3 bay leaves
- 4 3/4 cups vegetable broth, divided
- 1/4 cup shallots, chopped
- 1/4 cup parsley, chopped, plus more for garnish
- 1 teaspoon Creole seasoning blend
- Salt and pepper, to taste
- Hot sauce, to taste
- 2 cups uncooked brown rice
- 1/2 pound vegan sausage, sliced
- 1 15-ounce can red kidney beans, drained and rinsed
INSTRUCTIONS
- In a large pot over low heat, warm olive oil.
- Add two of the chopped onions to the pot. Cook for 35-40 minutes until dark brown but not burnt, stirring occasionally.
- Add remaining onion, celery, bell pepper, garlic, and bay leaves; stir. Add 1/4 cup vegetable broth; cook for 20-25 more minutes until vegetables are nicely browned.
- Add shallots, parsley, Creole seasoning, salt, pepper, and hot sauce; stir. Cook for 5-7 minutes, adding a little vegetable broth if needed to cook vegetables.
- Add rice; stir. Add 4 1/2 cups vegetable broth (or a mix of broth and water); increase heat to high and bring to a boil. Cover, reduce heat to low, and let simmer for about 40-45 minutes, or until rice is cooked completely and all liquid is gone. Stir occasionally if needed. When fully cooked, remove pot from heat but keep covered for 10 minutes.
- While the rice is cooking, prepare the sausage. Warm a skillet over medium heat; add vegan sausage. Sauté until sausage is nicely browned and crispy.
- Add sausage and kidney beans to the large pot. Stir to incorporate evenly.
- Serve with fresh parsley and hot sauce!
NOTES
It is very, very important to cook the onions on LOW. This will give you nicely browned onions without burning them or your pan. Classic jambalaya is a labor of love – don’t rush it!
FULL READING : https://www.emilieeats.com/classic-cajun-vegan-jambalaya/