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
FULL READING : https://www.emilieeats.com/classic-cajun-vegan-jambalaya/