This recipe was featured on our The Princess and The Frog New Orleans dinner. Jambalaya tends to be a meat intensive dish but this plant based recipe doesn’t disappoint. It is packed with Cajun flavor and loaded with veggies, kidney beans, and veggie Chorizo.
Red and yellow bell pepper, onions, garlic, celery along with tomatoes and herbs create a vibrant flavor. Kidney beans and veggie chorizo make it hearty and flavorful. Get our recipe below.
Veggie Jambalaya
Ingredients
2 tablespoons olive oil
1 large white onion, diced
1 celery stalk, diced
1 large red pepper, seeded and chopped
1 large yellow or orange pepper, seeded and chopped
3 garlic cloves, minced
One 24-ounce can diced tomatoes with juice
2 teaspoons minced fresh thyme
2 teaspoons Tabasco sauce
1 teaspoon salt
2 cups water
8 ounce vegetarian Chorizo crumbles (we like Upton’s)
one 15-ounce can kidney beans, drained and rinsed
1 tablespoon chopped parlsey
3 cups cooked long-grain brown rice
Directions
1. Heat olive oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic. Saute until softened. Stir in the tomatoes, thyme, Tabasco sauce, salt, and water. Cover and simmer until tender.
2. Add the veggie Chorizo to the vegetable mixture along with the beans and parsley. Cook, uncovered for 10 minutes stirring occassionally to heat through. Add more water if it become too dry.
3. Stir cooked rice into the mixture. Serve garnished with fresh parsley along with a side dish of cornbread.
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