Tuesday, February 16, 2010

Jambalaya

This recipe basically came about due to a desire to do a little "something" to celebrate Mardi Gras. After a long Valentine's weekend, Mike and I preferred to stay in, so I set about working on a proper jambalaya recipe. I've always only ever made jambalaya with the box of Zatarain's, so it's high time that I actually developed my own recipe.

I'm not claiming in the least that this is authentic, though I tried to capture the flavors of New Orleans. I like the Tofurky brand of sausages as I cannot find vegetarian andouille very easily, but if you can, feel free to substitute. I also added quartered mushrooms for their meaty texture. I probably use more garlic than 4 cloves when cooking for Mike and I, since we're garlic fiends, so add more if it suits you. This is also "accidentally" vegan, as written!



Jambalaya

3 tbsp vegetable oil, divided
2 vegetarian sausages (I prefer the Tofurky brand), sliced into 1/4 inch coins
2 large onions, chopped
1 large green pepper, chopped
1 large red pepper, chopped
4 stalks of celery, chopped
8 ounces cremini mushrooms (also known as baby portabellas), trimmed, washed, and quartered
4 cloves of garlic, minced
3 bay leaves
2 tsp dried thyme
1 tsp dried oregano
1/4 tsp cayenne pepper (or more to taste)
2 tsp smoked paprika
1 cup brown rice, uncooked
1 can chopped tomatoes, undrained
2 cups vegetable broth
1 tsp Tabasco sauce (or more to taste)
Salt and pepper to taste
Chopped parsley and green onions, for garnish

Heat 1 tbsp oil in a large pot or dutch oven over medium-high heat, and add vegetarian sausage. Cook until sausage is browned, or 5 minutes. Turn heat to medium and add remaining oil, onions, peppers, celery, and mushrooms, and sprinkle with kosher salt. Cook until the onions are translucent, about 10 minutes. Add garlic and cook for 30 seconds, until garlic is fragrant.

Add the next nine ingredients, cover, and simmer until the rice is cooked through, about 40 minutes. Add salt and fresh black pepper to taste. Remove bay leaves and serve sprinkled with chopped parsley and green onions, and as much Tabasco as you please!

1 comment:

Mike said...

I approve of this dinner!