Jambalaya
(Meat)
A creole staple with as many variations as there are families living on the Bayou in Louisiana. This version has all of the flavor and kick but none of that treif.
Ingredients
3 tablespoons olive oil, divided
1 package plant-based chicken shreds
1 pound vegan andouille sausage or in a pinch vegan chorizo sausage will work, sliced into bite-sized chunks
3 small bell peppers, red, yellow and green, diced
2 ribs celery, diced
1 jalapeño pepper, pith and seeds removed then diced
1 white onion, chopped
4 teaspoons minced garlic
1 (14-oz) can crushed tomatoes
3-4 cups vegetable stock
1 1/2 cups uncooked long-grain white rice
2 tablespoons Cajun or Creole seasoning blend
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 bay leaf
1 lb cod or halibut cut into bite-sized chunks
1 cup sliced fresh okra
Kosher salt and freshly-cracked black pepper
Chopped parsley and hot sauce for garnish
Step by Step Instructions
Step 1
Heat 1 tablespoon of oil in a stock pot or heavy cast iron dutch oven over medium-high heat.
Step 2
Add the vegan chicken shreds and vegan sausage and sauté, stirring occasionally, until lightly browned. Transfer to a clean plate and set aside.
Step 3
Add the remaining 2 tablespoons of oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté stirring occasionally, until the onions are softened.
Step 4
Add the crushed tomatoes, vegetable stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes.
Step 5
Stir occasionally to ensure the rice doesn’t burn.
Step 6
When the rice is almost completely cooked add the fish and okra, stirring to combine.
Step 7
Continue to simmer, stirring occasionally, until the fish is cooked. Stir in the vegan chicken shreds and vegan sausage.
Step 8
Remove and discard the bay leaf.
Step 9
Taste and adjust the seasoning.
