I haven’t made Jambalaya for ages and I had a craving for it today, so, guess what we had for dinner? I wanted to make a spicy Cajun jambalaya that doesn’t contain the tomatoes used in the Creole version. I had all of the major ingredients for a vegan version at hand. In Cajun jambalaya, protein and vegetables are cooked separately from the rice, which is cooked in a savory stock. The rice is added to the protein and vegetables before serving. It’s called a “white jambalaya.” (We could call this one a “brown Jambalaya”, since it’s made with brown rice.) This version works best with brown rice, in my opinion, because the brown rice needs a longer cooking time and if you cook everything together, it might get a bit soggy.
In any case, it worked well, we loved it, devoured it, and were very happy that there is enough left for lunch tomorrow.
NOTE: This dish is easy and fast to put together just before you eat if you treat it as you would a Chinese stir-fry– which means, have all of the ingredients prepped and ready before you start cooking. For convenience, you can cook the rice the day before or earlier in the day, if you wish.
BRYANNA’S CAJUN-STYLE WHOLEGRAIN VEGAN JAMBALAYA
Servings: 5
NOTE: If you can’t find Cajun Spice Mix/Seasoning, there are many recipes online for making your own.
1 1/2 cups long grain brown rice (preferably Basmati or jasmine)
2 1/4 cups vegan chicken-style broth (I like Better than Bouillon No-Chicken Vegan Broth base)
1 Tbsp dark sesame oil
1 vegan chorizo-style sausage (such as Field Roast Chipotle), crumbled
1 mildly spicy vegan sausage (such as Tofurky Andouille or Italian, or Field Roast Italian), thinly sliced
1/2 cup vegan “ham”, diced small
2 medium onions, chopped
1 medium green pepper, chopped (or use 1/2 a green pepper and 1/2 a red bell pepper)
1/2 cup celery, chopped, with leaves
2 large cloves garlic, minced
1 tsp. Cajun Seasoning/Spice Mix
3/4 cup vegan chicken-style broth (I like Better than Bouillon No-Chicken Vegan Broth base)
1 cup shredded or thinly-sliced vegan chicken substitute, such as reconstituted Butler Soy Curls, or vegan chicken-style strips, or vegan “chikn brest”
1 bay leaf
1/2 tsp dried thyme
4 green onions, whites and tops, chopped
Bring the brown rice and 2 1/4 cups broth to a boil in a medium pot. Turn down to Low, cover and cook for 45 minutes. OR, to cook the rice in a pressure cooker or Instant Pot, cook on high pressure for 22 minutes and use natural pressure release. Set aside. PS: You can make the rice earlier in the day, if it’s more convenient.
Prepare all of the other ingredients before you start assembling the dish.
In a large heavy skillet, or flat-bottomed wok/stir-fry pan, heat the sesame oil over medium-high heat. Add the crumbled “chorizo” sausage and stir-fry for a few minutes.
Add the vegan “ham”, chopped onions, green pepper, celery, garlic and Cajun or Creole seasoning. Stir-fry until the onion has softened a bit, raising the heat as needed, adding a squirt or two of water if necessary to loosen any stuck bits, and keeping the mixture moving.
Add the cooked rice, the remaining 3/4 cup broth, shredded chicken sub, bay leaf, and thyme. Stir well to mix. Turn the heat to low, cover and cook for 15 minutes. After 15 minutes, stir in the green onions. Serve immediately.
Nutrition Facts
Nutrition (per serving): 467 calories, 91 calories from fat, 10.2g total fat, 0mg cholesterol, 1153.9mg sodium, 596.6mg potassium, 59.9g carbohydrates, 7.6g fiber, 6g sugar, 36.3g protein, 12.7 points.
Enjoy!
