Recipe courtesy of Souley Vegan
Recipe courtesy of Souley Vegan
Jazzen Jambalaya
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- Level: Intermediate
- Total: 1 hr 40 min
- Active: 1 hr
- Yield: 5 servings
- Level: Intermediate
- Total: 1 hr 40 min
- Active: 1 hr
- Yield: 5 servings
Ingredients
Nuggets:
Jambalaya Mix:
Love Spice:
Al Dente Basmati Rice:
Directions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
- Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
- Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
- For the jambalaya mix: Meanwhile, in a large stock pot, add the canola oil, Love Spice, tomato puree, celery, cilantro, onions, green bell peppers, red bell peppers, garlic, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix and let stew for 30 to 40 minutes.
- Once those ingredients have had time to marry, add the garlic powder and the Al Dente Basmati Rice. Mix and simmer for about 10 minutes.
- Meanwhile, heat the nuggets on a griddle in canola oil.
- Plate the jambalaya in bowls. Top with the nuggets and serve.
Love Spice:
Yield:
About 3/4 cup
- In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
Al Dente Basmati Rice:
Yield:
About 4 cups
- In a stock pot, add the rice, 1 teaspoon salt, 1/2 teaspoon pepper and 4 cups water. Heat until the water comes to a boil, then simmer until the rice is al dente.
