Plant-Based Jambalaya ❤️ The perfect one-pot vegan meal!
This Vegan Jambalaya recipe is a simple one pot meal that is packed with bold flavors. The added cabbage is a great way to amp up the nutrition without compromising the flavor or texture of this dish. This is a great recipe to make on the weekend and store the leftovers for lunches during the week.
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KEY MOMENTS
00:00 Introduction
00:19 Sauté onions, garlic, bell pepper
00:52 Add remaining ingredients
03:22 Cover and cook
05:16 Finish and taste test
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Authentic Louisiana-Style Jambalaya For One - Ready in 30 minutes!
Authentic Louisiana-style Shrimp Jambalaya single serving recipe that can be ready in around 30 minutes! Made with the trinity of vegetables, this traditional New Orleans jambalaya recipe will surely become a favorite!
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???? INGREDIENTS
½ tablespoon olive oil
3 tablespoons chopped green bell peppers
2 tablespoons chopped onions
2 tablespoons chopped celery
1 clove garlic , minced
¼ teaspoon kosher salt
2.5 ounces smoked sausage , sliced and cut in half
½ cup canned diced tomatoes
¼ cup long-grain white rice
1 cup low-sodium chicken broth
2.5 ounces shrimp , peeled and deveined (about 5 medium shrimp)
½ teaspoon hot sauce
???? INSTRUCTIONS
1) In a medium-sized skillet, heat the oil over medium heat. Add the chopped green peppers, onions, celery, garlic, and salt. Cook, stirring frequently until the vegetables have softened, about 3 minutes.
2) Add the sausage and cook, stirring occasionally for 1 minute.
3) Stir in the diced tomatoes and the rice and cook, stirring for 30 seconds. Add the broth and bring to a boil.
4) Reduce heat to low, cover and cook for 25 minutes. Remove the lid and stir in the shrimp and hot sauce. Cover and cook for an additional 5 mnutes, until the rice is tender, the shrimp is cooked, and most of the liquid is absorbed.
5) Transfer to a bowl and enjoy hot.
???? Expert Tip
A) If you'd like to make a vegetarian jambalaya, use vegetable broth and plenty of your favorite vegetables in place of the sausage and shrimp.
B) When cooking for one, I find keeping bags of frozen shrimp in my freezer to be a really great idea. Having these items on hand makes it easy to make a wonderful meal at the end of a long day. Simply use what you need and know with confidence that by keeping these items in your freezer, you can enjoy a delicious meal any time.
C) If you like spicy jambalaya, add more hot sauce. If you don't want the heat, leave out the hot sauce.
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Chicken and Sausage Jambalaya One pot meal
chicken and sausage jambalaya one pot meal
How To Make Jambalaya - Sausage & Shrimp Jambalaya Recipe
Jambalaya is a perfect example of everything that is right in the world. A one pot meal, that constantly increases in flavor with each added ingredient. Each component doing it's part for the greater good! (Wipes away tears) - Feel free to add some chicken to this, or whatever other proteins you prefer. This recipe is a blank canvas for you to create on! Make It Happen.
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Ingredients (Grocery List)
1/4 cup butter
12 oz andouille sausage
1lb Ground Pork Sausage (regular or spicy)
1 lb shrimp
1 cup diced onion
1 cup diced celery
1 cup red bell pepper
1 Jalapeno
2 tsp minced garlic
2 tbs tomato paste
2 tsp Worcestershire sauce
4 cups stock (chicken or seafood)
2 cups medium grain rice
10 oz shredded chicken (optional substitution for pork sausage)
Cajun seasoning
Salt, pepper
Green onion
Parsley, rosemary, thyme, bay leaf
Directions:
Heat Dutch Oven and add ground sausage. Once ground sausage is broken up and starting to brown, add in andouille sausage and half of the butter, cook until completely browned, about 5 minutes. Remove the sausage with a slotted spoon.
Cook and stir onion, celery, and red pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
Stir garlic into the onion mixture; cook and stir together for 1 minute.
Add Chicken Base and mix to incorporate with the vegetable mixture; cook and stir another 3 to 5 minutes. (You can add tomato paste here too if you like)
Return andouille sausage to the pot along with your ground sausage, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
Stir rice into the mixture, then add your chicken stock and bring to a boil. Place a cover on the pot, reduce heat to simmer on medium-low, and cook until the rice is tender, 20-25 minutes. (Important: do not stir the rice too often. If you over-work the rice, it will lose it’s texture and become mushy. Keep the rice off the bottom of the pot occasionally to prevent burning, but do not over-stir the mixture)
Add shrimp at the end. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally. Add the remainder of your butter and any additional seasoning, (Cajun and/or cayenne to adjust heat as needed)
Garnish with chopped parsley and/or green onion.
VEGAN JAMBALAYA | EASY ONE POT MEAL
Jambalaya is traditionally a very meat heavy recipe, but I have VEGANIZED IT! A bunch of you asked for this recipe so here it is!
This is super easy to make in big batches so it would be perfect for meal prepping or a family dinner.
Let me know your thoughts in the comments down below!
Simnett Nutrition Style Jambalaya
Ingredients:
2 green bell peppers, chopped
3 celery stalks, chopped
1/2 white onion, chopped
2 tomatoes, chopped
1.5 cups brown rice
4 cups low sodium veggie stock
1 can diced tomatoes
1 cup tomato sauce (I used a basil/herb one)
1 tsp paprika
0.5 tsp smoked paprika
1 tsp thyme
1.5 - 2 tbsp chopped or minced garlic
pepper to taste
1 pack of vegan sausage or use tofu, tempeh or anything you want!
chopped green onion for garnish
This is a low sodium recipe, as I used low sodium veggie stock, however salt really brings out the flavour, so season to taste if you want.
For this recipe you will need 2 pans, one frying pan and one large sauce pan that is deep enough to cook rice with lots of liquid in it.
Directions:
1. add chopped onion, green bell pepper and celery to large preheated pan. Saute with veggie stock until soft and tender.
2. add the spices (paprikas, thyme, garlic, pepper), stir to coat veggies
3. add diced tomatoes, tomato sauce, stir well.
4. add brown rice and veggie stock, stir well and cover. bring to a boil and turn down to low heat to allow rice to cook. Stir occasionally. Brown rice takes approx. 40 mins to cook.
5. when the rice has been cooking for approx 30 mins, you can go ahead and heat the sausage (or whatever you choose to use) in a separate frying pan.
6. add sausage to jambalaya when the rice is cooked and you are ready to serve.
Serve with chopped green onion on top. Feel free to make this recipe your own by adding chopped kale, chopped carrot or other veggies to the mix! Enjoy :)
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My name is Cordarrius, host & owner of Cord & The Kitchen. Today, we’ll be making a Jambalaya! A one pan dish PACKED with robust Cajun flavors. Best part about this: only one pan is needed.
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Ingredients
2 cups white rice
4 cups reduced sodium chicken broth
4 boneless skinless chicken thighs
4 andouille sausage
1 cup diced green bell peppers
1 cup diced yellow onion
1 cup diced celery
2-3 Tbsp. Tomato paste
1 Tbsp. Garlic Paste
Tony’s Creole (season to taste, since this has sodium)
1 Tbsp. Garlic Powder
1/8 cup freshly minced garlic
1 Tbsp. Onion Powder
1 tsp. Smoked Paprika
Cayenne Pepper (pinch)
Hot sauce of choice