It has always been a dream of mine to go to New Orleans and enjoy their southern hospitality, vibrant nightlife and flavourful cooking. I imagine myself sitting in a big rocking chair on a wraparound porch, fanning myself to stave off the sweltering heat, all while sipping freshly squeezed lemonade. Yes, apparently, I imagine visiting in the year 1912. While Louisiana has many delicious dishes to offer, Jambalaya is what always comes to my mind. This is my plant based spin on this Cajun specialty. Smokey roasted mushrooms, lots of sautéed veggies and spicy sausages all slow cooked with rice makes vegan a jambalaya!
Mushroom Bacon – I love this smoky spin on bacon. I find the mushrooms, when browned nicely, have a crispy outside and a meaty inside. You can also use another bacon substitute, its really all about getting that smoky flavour in the rice.
Liquid smoke – I love this stuff! Be careful, depending on the brand you buy the smoke flavour can range from, I love the smell of campfire in the morning, to someone just put a wet log on the fire and my eyes are burning. (if you’ve never been camping you might not get that reference) What I mean to say is that some are weak tasting and some are very strong tasting. Add ¼ tsp by ¼ tsp until you find the flavour that is right for you.
Sausage – I like the Beyond Meat sausages, but any plant based sausage will do. The overall flavour does change a bit depending on what brand you use and of course if it is spicy or not.
Veggies – Just the basics here. Onion, garlic, celery and bell pepper. You can add more veggies if you like, but then is it jambalaya or does it become veggie fried rice?
Rice – I am guilty of using Basmati rice in every dish, well, because I like basmati rice. This dish however, is best with a long grain white or brown rice.
Veggie Soup – Any tetra box of veggie soup will do. I have been using the Better Than Bouillon soup paste. I found it at my Costco in a large jar and it is just too easy not to use.
Paprika – A mix of both sweet and smoked is a nice combination but if you skip the smoked and only opt for the sweet then you miss out on that added smoky flavour in your rice.
Jambalaya
Ingredients
4tbsp olive oil
2 cups Bacon mushrooms
1tbsp liquid smoke
1tbsp olive oil
4 plant based sausages (I use beyond meat sausages)
4 cloves of garlic
1 onion
3 ribs of celery
1 yellow bell pepper
1 red bell pepper
2 cups of long grain white rice (rinsed clean)
4 cups veggie broth (I like to use the better than bouillon vegetable base)
2 cups of diced tomatoes
1 small tin of tomato paste
1tsp dried thyme
2tsp sweet paprika
1tsp smoked paprika
2tsp garlic powder
2tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
¼ cup green onion or chives
Instructions
1. Bacon Mushrooms - In a large skillet or dutch oven sauté mushrooms in 1tbsp of olive oil and 1tbsp of liquid smoke. Once they are brown and a bit crispy take them out and set aside.
2. Slice sausages into 1/4inch rounds and sauté until brown then remove and set aside.
3. Finely chop onions, celery, peppers and garlic add them to your skillet with the remaining 2 tbs of olive oil. Sauté for about 5 minutes or until they begin to soften.
4. Add thyme, paprika, garlic powder, onion powder, salt and pepper
5. Add rice and stir in to completely coat the rice in the veggie mixture and oil.
6. Add bacon mushrooms, diced tomatoes, tomato paste and veggie broth.
7. Make sure rice is completely covered in liquid. Cover pot and when it begins to boil, turn heat to med/low, stir once gently and cover and let simmer for 20 minutes or until rice is fully cooked.
8. Uncover and gently stir in sausage then cover pot, turn stove off and let sit for 10 minutes then serve. Do not over stir, as this will break up the rice.
9. When serving sprinkle with green onions or chives
Enjoy!
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