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  • Alicia Silverstone
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mardi gras jambalaya
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  • Tags:
  • entree,
  • mardi gras jambalya,
  • vegan jambalaya
  • Prep time: 15 minutes
  • |
  • Cook time: 35 minutes
  • |
  • Total time: 50 minutes
  • |
  • Servings: 4
  • 1 onion
  • 1 red pepper
  • 4 slices vegan bacon or vegan chorizo
  • 1 cup(s) of of vegan chicken style pieces
  • 1 cup(s) of of short grain brown rice
  • 1 cup(s) of of frozen peas
  • 1 cup(s) of of sweet corn (canned, fresh or frozen)
  • 1 1/2 cup(s) of of chopped tomatoes (fresh or canned)
  • 1 tsp. of of tomato/vegetable puree
  • 2 cloves of garlic
  • 1 red chili
  • 1 tbsp. of of smoked paprika
  • 1 tsp. of of chili flakes
  • 1/2 tsp. of of blackstrap molasses
  • 1 Tabasco sauce (as much or as little as you like)
  • 1 Large handful of freshly chopped flat leaf parsley
  • 1 olive oil
  • 1 salt and pepper
Steps
  1. Heat a little olive oil in a pan. Finely dice the onion and add to the pan along with some seasoning. Allow to soften for a few minutes. Mince the garlic and finely chop the chili and add to pan along with the chili flakes.
  2. Cut the ‘bacon’ into chunks or if using vegan chorizo pieces add to pan along with the paprika and cook until it starts to color.
  3. Cut the pepper into large pieces, add to pan, season and allow to soften with the other ingredients.
  4. Pour in the brown rice, give it a stir and then add the tomato puree and chopped tomatoes. Season, add the molasses and one cup of water. Shake in a good amount of Tabasco sauce. Fill the cup with water and set aside – you will use this water throughout.
  5. Allow to gently simmer for 30mins before adding the frozen chicken style pieces – if using refrigerated pieces they will take less time to cook. If it becomes too dry add more water – like you would do a risotto. Cook for a further 15 minutes or until the rice is fully cooked.
  6. A few minutes before serving add the peas, sweet corn and allow them to gently cook before sprinkling in the parsley ensuring to reserve some for when you plate up. Season and/or add more Tabasco if necessary.
  7. Serve in bowls and sprinkle with the remaining parsley.
1 Comment
  • 1 – Mar 3, 2012
I just made this during Lent. It's quite delicious. I switched the parsley to cilantro since I didn't have parsley in my fridge but they're in the same family so it wasn't a shocker. I think it could use more molasses as well; but, that's really to taste. Easy to make as well!!
User AvatarMelissa