Jambalaya
2 tablespoons olive oil
1 yellow onion, diced small
1 green bell pepper, seeded and diced small
2 cloves garlic, minced
3 ribs celery, diced small
1 teaspoon zesty seasoning (I use Ms. Dash Zesty salt free seasoning)
1/2 teaspoon thyme
1 bay leaf
salt and pepper, to taste
1 (12 ounce) package vegan chorizo (I use Melissa's Soyrizo)
1 (15 ounce) can stewed tomatoes (I use Muir Glen)
1 (12 ounce) package vegan chicken strips (I use Lightlife)
1 cup vegetable stock
2 1/2 cups brown rice, cooked
dash hot sauce, optional (I use Chalua)
1. Heat oil in large skillet (I used one that I could fit the whole dish in to economize on washing dishes, just make sure it has a lid.) Saute the onion, celery, bell pepper, and garlic over medium heat until soft.
2. Add the seasonings and vegan chorizo. Be sure to stir well so it doesn’t stick.
3. Add the tomatoes, vegan chicken strips, stock, and rice, stir well. Reduce heat and simmer until thickened.
4. Serve with dash of hot sauce if desired.
SO HOW'D IT GO?
This is FABULOUS!!
I made it last night and still can't get over how good it was. Came back for leftovers today.
Only changes I made.. I didn't have any Mrs Dash, so I used some "Cajun spice" blend I had in the pantry.Around here I don't get Melissas brand Soyrizo, and the stuff I do get comes in a really big package, so I only used half. It turned out well. I used white rice, because that's what I had on hand, and some vegetarian "chicken" broth because I thought it would go better with the chicken-style strips. I wasn't sure how big of a can of tomatoes to use, so I finally decided on the 28 oz can. It worked perfectly.
I'll be making this on a regular basis! Thanks for taking me back to my childhood, it was sooo much like my grandmother's (except for the meat) I couldn't believe it.
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