Jambalaya is a rice dish that originated in south Louisiana in the 18th century. There are countless variations, but a standard jambalaya contains rice, protein, seasoning vegetables, and spices. Jambalaya has influences from Spanish, French, African, Native American, and Caribbean cooking styles and produce. I believe it’s the perfect representation of both Cajun and Creole dishes, but other Cajun and Creole people may disagree with me over that statement.
Jambalaya is very important to New Orleans. It’s a culinary staple and has been a part of New Orleans cuisine since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. The dish typically is comprised of a mix of chicken, seafood, and sausage, but you can make a vegan version that is healthier and still tasty while capturing the historic tastes of the Cajun and Creole spices.
In this vegan jambalaya recipe, I used vegan turkey sausage (I recommend using soyrizo, or soy chorizo) instead of regular sausage, and I used vegetable stock instead of chicken stock. You can definitely get away with putting in sautéed mushrooms and even more beans and vegan sausage or soyrizo if you’re making jambalaya for someone who’s used to seafood and various types of meat in their jambalaya for that overly meaty taste.
Ingredients
2 tablespoons olive oil or 1/2 cup water
2 medium onions, diced
8 cloves garlic, minced
6 large bell peppers (green, red & yellow), seeded and diced
4 large celery ribs, diced
4 teaspoons smoked paprika
2 teaspoons each of dried thyme + oregano
1/2 – 1 teaspoon cayenne or red pepper flakes
2 cans (14oz) crushed tomatoes
3 cups dry long-grain rice
2 – 4 bay leaves
7 – 8 cups of low-sodium vegetable broth
3 cans (14oz) of red kidney beans, drained and rinsed
8 vegan sausages (about 28 oz), sliced and cooked (or an extra can of beans)
16 oz of okra, diced
2 teaspoons pink salt, or to taste
fresh cracked pepper, to taste
Instructions
Vegan sausage: If using plant-based sausage, you’ll want to cook it first. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil over medium heat until browned, about 3 – 5 minutes on each side. Transfer to a small plate lined with a paper napkin to soak up excess oil.
Saute: In a large pan, heat oil/water over medium-high heat. Add the onion, garlic, celery, and bell peppers, and saute for 5 minutes. Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more.
Simmer: Add the crushed tomatoes, rice, okra, bay leaves, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and/or sausage and continue to cook until warmed through. Remove bay leaves and season with salt and pepper.