Jambalaya

Name: Jambalaya
Cuisine: American
Ingredients: ½ cup uncooked long-grain brown rice; ½ teaspoon dried thyme; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce can) dark red kidney beans, rinsed and drained; 1 cup vegetable broth; ½ teaspoon salt; 1 teaspoon Tabasco sauce; ½ teaspoon filé powder (optional); 1 tablespoon chopped fresh Italian parsley; 1 green bell pepper, seeded and coarsely chopped; 1 rib celery, chopped; 1 medium-size yellow onion, chopped; 8 ounces vegan sausage links, cut into ½-inch slices; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce can) dark red kidney beans, rinsed and drained; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 2 tablespoons tomato paste; 3 garlic cloves, minced; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

A combination of red beans and vegan sausage provides the protein in this vegan jambalaya, made with the culinary “holy trinity” of onion, green bell pepper, and celery and simmered in a spicy tomato broth.

Ingredients

1 tablespoon olive oil
8 ounces vegan sausage links, cut into ½-inch slices
1

Americas
United States
Stew
Vegan

Method

Heat the oil in a large pot over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and reserve. Return the pot to the heat and add the onion, celery, bell pepper, and garlic. Add a few tablespoons of water or vegetable broth if necessary to prevent the vegetables from sticking. Cook, stirring occasionally, until the vegetables begin to soften,