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Cajun Cuisine: Vegan Jambalaya

This recipe guides you in creating a robust vegan jambalaya. It combines whole grain rice with a savory base of carrots, celery, onion, garlic, and vegan sausage. Enriched with diced tomatoes, kidney beans, tomato paste, instant roux, and Creole seasoning, it’s simmered to perfection. Fresh green onions and parsley provide a vibrant finish to this comforting, plant-based Cajun dish.
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Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2139.8 kcal

Equipment

  • 1 Large Pot or Dutch Oven For sautéing and simmering the jambalaya
  • 1 Cutting Board For preparing vegetables and vegan sausage
  • 1 Chef's knife For chopping and dicing ingredients
  • 1 Measuring Cups and Spoons For accurate ingredient measurements
  • 1 Stirring Spoon or Spatula Heat-resistant, for stirring during cooking

Ingredients
  

Main

  • 2 cups whole grain rice
  • 3 1/2 cups water
  • 1 teaspoon salt
  • 2 carrots diced
  • 1 celery stalk diced
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 inches Match sausage links sliced (½ thick)
  • 14 ounces can petite diced tomatoes
  • 15 ounces can kidney beans
  • 2 tablespoons tomato paste
  • 3 teaspoons Tony Chachere's Instant Roux
  • 2 teaspoons Tony Chachere's Creole Seasoning
  • 1 teaspoon black pepper
  • 1/2 vegan Bouillon cube
  • 3/4 cup water
  • 1/2 cup green onions chopped
  • cup parsley chopped

Instructions
 

  • Prepare all vegetables: dice carrots, celery, and onion; mince garlic; slice vegan sausage into ½-inch thick pieces; chop green onions and parsley.
  • In a large pot or Dutch oven, sauté the diced carrots, celery, and onion over medium heat until softened, about 5-7 minutes, ensuring good caramelization.
  • Add the minced garlic and sliced vegan sausage to the pot, continuing to cook for another 3-5 minutes until the garlic is fragrant and the sausage begins to brown.
  • Stir in the canned petite diced tomatoes (undrained), drained and rinsed kidney beans, tomato paste, Tony Chachere's Creole Seasoning, black pepper, and Tony Chachere's Instant Roux. Cook for 2-3 minutes, stirring constantly.
  • Dissolve the ½ vegan bouillon cube in ¾ cup of water, then add this mixture along with 3 ½ cups of water and 1 teaspoon of salt to the pot. Bring the liquid to a rolling simmer.
  • Add the whole grain rice to the pot, stir once to combine thoroughly, then reduce the heat to low, cover the pot tightly, and cook for 45-50 minutes.
  • Do not lift the lid during the cooking process; this is crucial for trapping steam and ensuring the rice cooks evenly and absorbs all liquid.
  • Once the rice is tender and all liquid is absorbed, remove the pot from the heat and let it rest, covered, for an additional 10 minutes to allow the steam to finish cooking the rice.
  • Gently fluff the jambalaya with a fork to separate the grains and incorporate all ingredients.
  • Stir in the chopped green onions and parsley. Taste and adjust seasoning as needed before serving warm.

Notes

For enhanced flavor, caramelize the "holy trinity" (onion, celery, carrots) deeply before adding other ingredients. Consider adding a diced bell pepper for traditional depth. While instant roux is convenient, a homemade oil-based roux offers a richer body and nutty flavor. Adjust Creole seasoning to taste; a pinch of smoked paprika can amplify the smoky profile. Ensure proper rice hydration by resisting the urge to lift the lid during cooking, which traps steam for even cooking. Finish with fresh herbs for brightness.