How to make Vegetarian Jambalaya and rice. Recipe.

Jambalaya and rice.

Classic Jambalaya is a spicy dish of meat, vegetables and rice traditionally found in Creole cooking, it is normally served with boiled rice. Jambalaya is thought to be a variant of the Spanish dish Paella and the Creole variety of Jambalaya would appear to be an attempt by the Spanish to make Paella in the new world.

I have adapted this Jambalaya recipe to make it vegetarian and I find it makes a wonderful, hearty supper dish, perfect for eating on cold, dark winter nights. The quantity given here will easily serve four people and unlike the meat filled variety which can take hours to prepare and cook this recipe is ready to eat in around thirty minutes.

This dish can also be prepared and frozen to eat at a later date, just leave out the rice when you first cook it and as the jambalaya is warming up cook the rice separately and combine with the jambalaya just before you serve it. Don't be tempted to freeze rice and reheat it, this can be very dangerous as cooked rice should never be reheated.

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Vegetarian Jambalaya, a wonderful spicy dish.

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Jambalaya recipe.

Ingredients.

6 vegetarian sausages, sliced. I find the hot dog variety work best.

6 Quorn chicken style fillets cut into chunks.

2 large red onions, diced.

2 cloves of garlic, crushed.

2 large green peppers, sliced.

2 sticks of celery, sliced.

2 250 g tins of chopped tomatoes.

250g long grain white rice.

2 tbsp mixed herbs, dried are fine.

1 tbsp paprika

500ml hot vegetable stock.

Salt and pepper to taste.

Method.

Warm some extra virgin olive oil in a deep sided, heavy based pan with half of the paprika, Fry the sliced sausages and the Quorn fillets in the oil. Add the diced onions and fry for a couple of minutes then add the crushed garlic, sliced celery and sliced peppers. Add the remaining paprika, salt and pepper to taste and the long grain rice. Pour in the hot vegetable stock and the tomatoes and give the mixture a good stir.

Cover with a lid and simmer for around twenty minutes or until the rice is fully cooked through stirring occasionally so that the Jambalaya doesn‘t burn. At the last minute stir in the mixed herbs and serve. You can substitute brown rice for the white but if you do then the whole dish will need to be cooked for a little longer, ten minutes should be okay.

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Vegetarian corn fritters.

This dish is wonderful on its own but is equally good served with warm crusty bread. In my experience I’ve found that a good bread to serve with this dish is spicy garlic bread. Simply mix some butter or veggie margarine with two teaspoons of dried herbs, two teaspoons of chilli powder, a little freshly ground black pepper and one clove of crushed garlic.

Take a large French stick and cut slits in it. Spread the butter mixture into the cuts and then wrap the whole lot in baking foil. Cook the bread in a medium oven for around ten to fifteen minutes or until the butter has melted into the bread. Serve hot and use it to soak up all of the Jambalaya. If you don’t want to serve this Jambalaya with bread why not make a batch of vegetarian corn fritters to go with it. I hope you enjoy this dish as much as my family do.

For more veggie recipes check out my new blog.

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