We're turning up the heat with this Jambalaya recipe! If you like it hot then you're going to fall in love with this spicy little dish. Our vegan Jambalaya wont just keep you warm on a cold and dreary day it's gonna make you sweat.
Prep Time: 45 Completion Time: 10 Serving Size: Serves 4
1 cup brown rice
2 cups light vegetable broth
3 T extra virgin olive oil
2 links Hot Italian Vegan Sausage
3 cloves garlic, minced
3 stalks celery, cut
1 onion, diced
1 T jalapeño, diced
6 Roma tomatoes, diced
3 bay leaves
2 tsp Worcestershire sauce
2 tsp Sriracha hot sauce
1 tsp smoked paprika
1 tsp dried cilantro
1/2 tsp crushed red pepper shake
Garnish with cilantro
In a medium pot over medium high heat, prepare the brown rice by combining it with the vegetable broth. Bring to a boil then immediately reduce heat to low, cover and let simmer for 45 minutes.
In a large sauté pan heat oil over medium high heat and brown sausage pieces on both sides. Reduce heat to medium, then add the garlic, celery, onion, and jalapeño, continue to sauté until onions are translucent.
Once the onions are done, add in tomatoes, bay leaves, Worcestershire sauce, Sriracha, paprika, cilantro, pepper shake and stir until well combined. Add in the rice, mix well, reduce heat, cover and allow to simmer for 10 minutes.
Serve hot with a side of Eureka's Creamy Coleslaw to cool thing down a bit.