By Anna Monette Roberts
4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
2 teaspoons Tony Chachere's Original Creole Seasoning
4 cloves garlic, minced
1 can diced tomatoes
3 bay leaves
2 teaspoons vegan Worcestershire sauce, like Annie's Naturals Organic Vegan Worcestershire Sauce
1 teaspoon hot sauce, optional
3/4 cup brown rice
3 cups Imagine Organic No-Chicken Broth or vegetable stock
1 package (4 links) Field Roast Sausage (Smoked Apple Sage or Italian), sliced
1/2 bunch parsley leaves, minced
Tony Chachere's, hot sauce, and pepper to taste
You can add seitan, tofu, or other veggie meats to the pot if you are so inclined. I've added vegan Field Roast sausage rather than the traditional andouille sausage. Field Roast makes robustly flavored sausages that taste pretty authentic and have a great texture (none of that rubbery, soy fake meat). It's very easy to control the heat of this dish, so don't worry if you aren't a big fan of spicy foods. But if you do love heat, simply add more hot sauce and Tony Chachere's.
- In a cast-iron casserole dish or large saucepan, heat two tablespoons olive oil over medium-high heat, then add onion, red bell pepper, and celery. Don't stir and allow vegetables to brown and wilt, about three minutes. Once wilted and brown, stir once to allow vegetables to brown on other side. Add Tony Chachere's, garlic, tomatoes, bay leaves, Worcestershire, and hot sauce (optional). Stir in rice and broth. Cover, reduce heat to medium, and cook until rice is fully cooked, about 45 minutes. Stir occasionally and add more broth if necessary.
- In a sauté pan, heat remaining two tablespoons of olive oil. Add sausage and cook until browned on both sides. Add to jambalaya pan and stir until well mixed.
- Season jambalaya with Tony Chachere's, hot sauce, and pepper to taste; garnish with minced parsley.
Source: Calorie Count