Vegan One-Pot Jambalaya
Have you ever been to New Orleans? If you have, you'll know that Jambalaya is a pretty sacred dish in that part of the world and for good reason! Who doesn't love a delicious, filling rice dish that packs a little punch? Crazy people, that's who!
Traditionally, Jambalaya has shrimp, sausage, and/or chicken as the main ingredients, which are obvious vegan no-no's, so we'll change it up a bit for this recipe. We'll leave out the shrimp and chicken, but thankfully, the vegan gods have blessed us all with mock sausages! That's right– the vegan community loves to make mock meats, so we're going to add some weight to this vegan Jambalaya and pack it full of some delicious meat-free sausage!
I used Field Roast's Smoked Apple Sage vegan sausage. I feel like this flavor gets me closest to the Cajun flavor, or Andouille, which is what most traditional Jambalaya recipes call for. If there is another mock sausage out there that you prefer, give it a try in this recipe and please report back to let us know how it worked out!
Now, vegan sausage does not cook as quickly as animal sausage because it lacks all of the fat, so as you get going in the kitchen, you'll need to start cooking the sausage first to give it enough time to brown and get a little crispy.
Heat up some vegan butter or cooking oil in a large pot on medium heat. Cut up your sausage into bite-sized pieces and add to the pot. Sauté until slightly browned on all sides, then add in your veggies and cook until translucent.
From there, just add all other ingredients and simmer, covered, for 25-30 minutes, or until the rice if fully cooked. Be sure to use parboiled rice…otherwise, your consistency will be off and it will take much, much longer to cook.
There you go! It's that simple, folks! I really love this dish and I believe you will, too! It's flavorful, fun, and easy to throw together on a busy week night, even a "fat Tuesday!" ;)