Jambalaya
with vegan sausage / zucchini / rice

Name: Jambalaya
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 1 Bell peppers, green, diced; 3 ribs Celery, diced; 4 cloves Garlic, chopped; 12 oz Vegan sausage, sliced or chopped; 12 oz Zucchini, chopped; 3 tsp Cajun seasoning; 1 tsp Thyme, dried; 1 tsp Oregano, dried; 1 Tbsp Oil, cooking; 1 cup Rice, uncooked white (preferably long grain); 2 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 2 cups Stock, any type; 2 Bay leaves; 2 stalks Green onions, white and green parts chopped and combined; for serving Hot sauce (opt); for serving Yogurt, plain or Greek

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Jambalaya is a Cajun-inspired one-pan dish with vegetables and rice. Though it is typically sauteed with meat, vegan sausage makes this vegetarian version taste very close to the original version. Layers of flavor build as the dish cooks, but onions, bell peppers and celery (often called the "holy trinity") get things started.

Ingredients

Metric

Servings:

Jambalaya:

Onions, medium - 1 , chopped
Bell peppers, green - 1 , diced
Celery - 3 ribs , diced
Garlic - 4 cloves , chopped
Vegan sausage - 12 oz , sliced or chopped
Zucchini - 12 oz , chopped
Cajun seasoning - 3 tsp
Thyme, dried - 1 tsp
Oregano, dried - 1 tsp
Oil, cooking - 1 Tbsp
Rice, uncooked white - 1 cup (preferably long grain)
Tomato paste - 2 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Stock, any type - 2 cups
Bay leaves - 2
Green onions - 2 stalks , white and green parts chopped and combined
Hot sauce (opt) - for serving
Yogurt, plain or Greek - for serving

Prep

Onions / Bell peppers / Celery / Garlic / Vegan Sausage - Prep as directed. Combine onions, bell peppers and celery. Store garlic and sausage in separate containers. (Can be done up to 5 days ahead)
Zucchini - Chop zucchini. (Can be done 2 days ahead)
Make spice mix - Combine Cajun seasoning, thyme and oregano. (Can be done up to 5 days ahead)

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Make

Heat a Dutch oven with oil over medium-high heat. Add vegan sausage and saute until sausage is browned on the outside, ~5 minutes.
Set sausage aside and return pan to medium-high heat. If the pan looks dry, add a splash of oil. Add onions, bell peppers and celery and saute until tender, ~5 minutes. Add rice, tomato paste, zucchini, garlic and spice mix and saute for 1 minute to coat rice in spices.
Add sausage back into the pan with tomatoes (including liquid), stock and bay leaves. Bring to a simmer.
Cover pan and reduce heat to low-medium. Cook, covered until rice is tender, 20 to 25 minutes.
While jambalaya cooks, chop green onions (both white and green parts).
Season with some salt, pepper and some hot sauce (if you’d like). Remove and discard bay leaves.
Top jambalaya with green onions and serve with a spoonful of yogurt. Enjoy!

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