As a child growing up in Louisiana, I looked forward to my mother’s jambalaya. I grew up in the “country” as New Orleans natives often remind me. This fact bears mention because the style of cooking is different. In Louisiana country- style cooking, tomatoes are rarely used. As a vegan, I have cook to embrace the fruit and its qualities. I hope you enjoy this recipe.
Prep Time : 30 Mins
Total Time: 1 Hour
Serves 8 to 10
Every proper creole dish starts with the bold flavors of the aromatic trinity, a mix of onion, celery, and bell pepper in coconut oil with herbs, garlic, and spices.
1 pound mushrooms, sliced
2 tablespoons coconut oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups vegetable broth
2 cups uncooked long-grain rice
2 cups shredded cooked vegan chicken or jackfruit
1 pound peeled, medium-size vegan shrimp, or zucchini
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions
Cook mushrooms in hot oil in a Dutch oven over medium-high heat, stirring constantly. Add diced onion and next 7 ingredients to hot oil; sauté 5 minutes or until vegetables are tender.
Stir in tomatoes and the next 3 ingredients. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
Stir in vegan shrimp; cover and cook 5 minutes. Stir in parsley. Serve immediately.
To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.