Creole Vegetable Jambalaya
This recipe is a vegetarian take on Jambalaya, probably the most famous Creole dish.
¾ pound vegetarian burger, crumbled
2 vegetarian sausages, sliced into rounds
1 medium leek, thinly sliced
1/2 red bell pepper, seeded and sliced
1 stalk celery, sliced
¼ pound okra, trimmed or diced zucchini
1 small onion, chopped
2 cloves garlic, chopped
14-ounce can chopped tomatoes
3 cups small brown mushrooms, halved
2 ½ cups vegetable stock or water
3 tbsp vegetable oil
1 tsp dried thyme
1 tbsp fresh basil, chopped
2 tsp Cajun spice mix
¾ cup long grain rice
salt and black pepper to taste
Tabasco to taste
scallions, chopped to garnish
For Cajun Spice Mix,
1 tbsp paprika
1 ½ tsp black pepper
2-3 tsp cayenne pepper or as desired
1 tbsp garlic powder
To make Cajun spice mix, combine paprika, black pepper, cayenne pepper and garlic powder in a bowl. Store in an airtight container for later use.
To make Jambalaya, heat oil in a large saucepan.
Saute onions and garlic over medium heat for 5 minutes.
Add sausages and burger and fry until browned, about 4-5 minutes.
Add the celery, leek, red pepper, okra or zucchini and saute until softened slightly.
Stir in the herbs and Cajun spice mix and mix well.
Add in the rice and combine thoroughly.
Pour in the tomatoes and half of the stock or water. Cover and cook for 10-15 minutes over low heat.
Add in the mushrooms and remaining stock and cook for 5-10 minutes more or until rice is tender.
Season with salt, pepper and Tabasco.
Garnish with scallions and serve.
Based on Linda McCartney's recipe.