Vegan Jambalaya: Two Ways

Wow. I can’t believe it’s almost 2013. It feels like this year has FLOWN by! I certainly hope that means that it will seem as though winter flies by, as well! 🙂 Nick and I decided to try some new recipes over the break, and on Christmas Day we decided to give Jambalaya a go. We got a great new cookbook from some super awesome friends (that totally support our lifestyle and will try anything!) and so we couldn’t wait to dig in! They got us “The Sexy Vegan Cookbook” by Brian L. Patton. What a great book! There aren’t really any pictures, which I usually like so I know what my food is supposed to look like, but he’s totally hilarious and everything is super fresh and tasty. I hope you give this recipe a go – you won’t be disappointed!

Jambalaya
(recipe adapted from The Sexy Vegan Cookbook)

1 T extra-virgin olive oil
1 cup diced celery
1 cup diced red bell pepper
1 cup diced yellow onion
3 cloves garlic, minced
kosher salt & ground black pepper
1 tsp dried thyme
1/4 tsp cayenne
1/2 tsp dried oregano
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
One 28-ounce can crushed tomatoes (we used Muir Glen fire-roasted, crushed tomatoes)
1 Vegan Mexican Chipotle Sausage (we used Field Roast Mexican Chipotle Sausages)
2 cups cooked quinoa
Fresh parsley, chopped, for garnish

In a pot, heat the oil over medium heat. Add the celery, bell pepper, onion, garlic and a pinch of kosher salt, and cook for 6 to 8 minutes, or until the veggies are soft. Add the thyme, cayenne, oregano, onion powder, paprika, and crushed red pepper flakes, and stir to coat the veggies. Cook for 2 minutes more. Stir in the tomatoes, and lower the heat to medium-low. Simmer for about 20 minutes, stirring occasionally.

Meanwhile, heat a non-stick skillet over medium-high heat. Brown the sausages for about 2 to 3 minutes on each side. Cut the sausages into 1/4-inch thick slices.

When the sauce is done, season with salt and pepper to taste. To serve, place quinoa in the bottom of each bowl, ladle some sauce over the quinoa, and top with the sausage slices. Garish with parsley.

Jambalaya sauce with quinoa

Okay, I’ll be honest it saying that I’d never had jambalaya before and therefore I had NO idea what to expect. However, I was blown away! The flavors were deep, complex and with just the right amount of heat. And we’d never had the sausages before either – yum!

This recipe made quite a bit of sauce, and so we used the leftovers for lunch on Thursday. We had some Butternut Squash Ravioli in the freezer and thought it might be tasty with the rest of the sauce. IT WAS! It was so good! The flavors complemented each other well, and it definitely a winner.

Butternut squash ravioli with jambalaya sauce

So there you have it! Jambalaya two ways! I hope that you give this sauce a try – in fact, I don’t think it would be bad on anything! It’s that good!!

Enjoy!

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