by: chookaloonksPosted on:

Vegetarian Jambalaya Rice

Ingredients

  • 2 1/2 cups of parboiled rice (or any other rice of your preference)
  • 1 cup of okra (chopped, stems/butt removed)
  • 3 cloves of garlic (minced)
  • 1 green bell pepper (diced)
  • 2 stalks of celery (chopped)
  • Half of one sweet onion (diced)
  • 3 stalks of scallion (chopped)
  • 1 28 oz of canned crushed tomatoes
  • 3 cups of vegetable stock
  • Earth Grown butter
  • Salt
  • Black pepper
  • Cajun seasoning
  • 1 tspn of dry thyme (If fresh, 2 sprigs, stems removed)
  • Smoked paprika
  • Cayenne pepper (or chili powder)
  • 2 Beyond Meat sasuage orginal (chopped into small piececs)
  • 2 Beyond Meat sasuage  spicy italian (chopped into small pieces)
  • Quron meatless pieces (Contains egg)

 

  1.  Heat oil in a deep pot
  2. Add a generous amount of butter to melt
  3. Add sasuages to pot & cook for 10 minutes or until fully cooked (stir to prevent sticking)
  4. Set sasuages aside
  5. In the same pot, add in Quron pieces (add more butter, if butter has dried)
  6. Season Quron with any seasonings you prefer & cook for 10 minutes or until fully cooked
  7. Set Quron pieces aside
  8. In a new pot, heat over a medium flame. Add oil once hot
  9. Add onion, scallion, bell pepper & celery consectively & stir.
  10. Add garlic.
  11. Let saute for 2 minutes or until onions are clear
  12. Add canned tomatoes. Mix well
  13. Season to taste with salt, black pepper, cayenne pepper, paprika, and cajun seasoning ( You can start with 1 tspn each. Add more cayenne pepper if you prefer a spicy kick)
  14. Add thyme
  15. Add okra. Mix
  16. Add vegetable broth, Mix well
  17. Cover pot & cook on a medium flame for 30-35 minutes (until mixture gets thick and similar to a pasta sauce consistency)
  18. Add sasuage after 10 minutes
  19. While your  pot is cooking wash rice in a container or corrainder under cool water until the water turns clear. Drain
  20. Keep an eye on your pot and make sure the liquid is not drying down
  21. Add rice. Mix
  22. Add Quron pieces. Mix
  23. Cover pot and cook rice on a med-low flame until rice has absorbed all of the liquid. ( about 15 minutes)

 Note: I prefer my rice grainy and fluffy but if you prefer a wetter rice, you can turn your pot off with sooner in the pot