Who doesn’t love a huge pot of jambalaya? One it smells amazing as it cooks, and two it is just so damn tasty. Jambalaya is one of my favorite dishes to make, and consume. For one it really doesn’t require a ton of prep, and two all of those flavors are like an explosion in your mouth! Adam is a huge fan of all things Creole, so this is easily one of his favorite dishes.
The hardest part about this dish is the whole, chopping of the vegetables. Other than that it is pretty hands off. And man is this dish just exploding with flavor! For this recipe I make my own Cajun Seasoning, that being said if you don’t want to do this, you can simply use pre-made seasoning. I am a huge fan of Emeril’s Creole Seasoning, and that is what I used in this recipe. I will say that I cut the salt back to a tablespoon.
The first thing you are going to want to do is chop all of your vegetables. I know, I know, this is your least favorite part, but I promise it is worth it! SO here we go, Dice your Onion, and Green Bell Pepper and set aside. Next chop your celery and mushrooms, make sure they aren’t to thin! Mince garlic, and Jalapeno. Set all of your veggies aside.
Slice you Vegan Andouille Sausage. I used the brand which is in the refrigerator section. Cut in about 1/2 inch slices, and set aside.
In a large stock pot heat 3 tablespoons olive oil, and add you Onion, Green Peppers, Garlic and Jalapeno to the pot. Saute until tender about 3-5 minutes.
Next add in your Mushrooms, and Seasoning, and saute for about 3 minutes until the mushrooms are tender.
Next add in your can of diced tomatoes, vegetable broth, Worcestershire Sauce (vegan), Bay Leaves, Smoked Paprika, Salt and Pepper, Rice and vegan sausage. Bring the pot to a boil, and reduce to a simmer. Cover and cook for about 20 minutes until the liquid is absorbed and the rice is tender!
Isn’t that the most beautiful pot of jambalaya you’ve ever seen? Just wait until you taste it!
- 3 Tbsp Extra Virgin Olive Oil
- 1 Large Onion, diced
- 1 Green pepper, diced
- 3 Cloves Garlic, minced
- 4 Celery Stocks, chopped
- 1 Jalapeno, ribs and seeds removed, minced
- 1 Cup mushrooms, sliced
- Vegan Andouille Sausage, Chopped
- 2 14.5oz Cans Diced Tomatoes
- 2 Cups Basmati Rice
- 4.5 Cups Vegetable Broth
- 1 Tbsp Creole/Cajun Seasoning, homemade or store bought
- 2 tsp Vegan Worcestershire Sauce
- 1 tsp Sriracha
- 1 tsp Smoked Paprika
- Salt and Pepper, to taste
- Dice your Onion and Green Pepper and set aside.
- Chop your Celery, and slice your Mushrooms and set aside.
- Mince your Garlic and Jalapeno and set aside.
- Chop the Vegan Andouille Sausage and set aside.
- Heat oil in a large stockpot. Add, Onion, Green pepper, Celery, Garlic and Jalapeno. Saute until soft, about 3-5 minutes.
- Add Mushrooms and Creole/Cajun Seasoning, Mix together and saute about 3 more minutes.
- Add your remaining ingredients, stirring to combine. Bring to a boil, reduce to a simmer and cover.
- Cook for about 20-30 minutes until the water is absorbed and the rice is tender.
Enjoy this tasty Jambalaya, and tell me what your favorite Cajun/Creole recipe is in the comments below. If you make this please take a picture and use the tag #VeganFakinGood