Thursday, May 24, 2012

Feeling Adventurous?

So we've been in a cooking rut. Seriously. It's been a lot of pasta and Mexican. So, I decided it was time to seriously switch things up. I guess after making the switch from vegan to vegetarian it was easier to just make things I already knew how to do.

So, what did I make while in this adventurous mood? Jambalaya! I've never made it before, and honestly, didn't think I'd like it all that much. I suggested it to Chris in passing as an option for our meal plan and he was so enthusiastic about it I knew I was being suckered into making it. You live and learn, right? Anyway, I'm really glad he did because it was amazing! I found the original recipe on, and of course tweaked it because that's how I roll.

Vegetarian Jambalaya
What You Need:

  • 1/2 cup (vegan) butter
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 3 green onions, finely chopped
  • 1 large green pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 serrano chili pepper (2 if you're like me and like your food extra spicy)
  • 1 tbsp creole (to be honest, I didn't have this so I used Old Bay seasoning with some cumin powder. They were close enough in my book) 
  • 1 tsp cayenne pepper
  • 1 pound (vegan/vegetarian) sausage
  • 3 cups vegetable broth
  • 3 cups brown rice
  • 1 (14.5 oz) can of chopped tomatoes
The Process: 
  1. Melt the butter in a large pot over medium-high heat. 
  2. Add the onions, green onions, bell pepper, garlic, serrano chili pepper, celery, and the seasonings. Cook on medium heat, stirring occasionally, until the vegetables are soft, about 10-15 minutes.
  3. Add the tomatoes, vegetable broth, sausage, and rice. 
  4. Reduce heat to low, cover, and let cook until the rice is tender. 

I wish I were a better photographer. I feel like this picture should ooze tasty. 

1 comment:

  1. Looks yummy! Thanks for sharing at the Pomp Party! Pinning to our Pomp Party board!

    Jill @ Create.Craft.Love.