I am a huge fan of dinners that are quick, easy, and don’t involve a last-minute trip to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.
I grew up on jambalaya that was loaded with shrimp, chicken, and andouille, but when I went vegetarian I had to improvise a bit. Turns out jambalaya is just as good without the meat and fish! Even now that I’m back to being an omnivore, this recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.
If I’m particularly hungry, I’ll throw in some portobello mushrooms or tofu to give it a bit more oomph, but for the most part I eat it just like you see it here. Full of tomatoes and cilantro (two of my favorite things in the universe) with a nice kick from the jalapeño and paprika.
Totally unrelated, but also important: I mentioned last week that there are some super exciting things happening this summer with The Sustainable Seafood Blog Project. I know you’ve all been waiting on the edges of your seats (right?!), so here’s the big announcement: the SSBP is hosting its FIRST ANNUAL CONFERENCE next June (2015) in New Orleans!! It’s a conference for food bloggers, seafood enthusiasts, and industry professionals, and it’s going to cater specifically to food bloggers who are passionate about food systems, sustainability, and growing their blogs into great resources for their readers! More information will be available in the coming weeks, so make sure you sign up to get email updates as those announcements happen! I am SO EXCITED about this, you guys. It’s going to be awesome. And you should all come. The SSBP ALSO got a major site makeover this week, which you should also totally check out (I’m super into it) AND we announced a Brand New Summer Reading Series with Sitka Salmon Shares! THERE IS SO MUCH HAPPENING. And I want you all to be a part of it.
I also want you all to make this jambalaya. (WHOA, SEE HOW I DID THAT?) It’s easy. And fast. And oh-so-delicious. Just a winning combination, really. THE WINNINGEST.
- 3 Tbsp. extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, chopped
- 4 large stalks celery, diced
- 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick)
- 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes - they'll break down as it all cooks)
- 2 cups uncooked brown rice
- 4.5 cups vegetable stock
- 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don't have any of the vegan stuff handy, just leave it out!)
- 3 bay leaves
- 1 teaspoon smoked paprika
- 2 teaspoons hot sauce (I use Sriracha)
- salt and pepper to taste
- 1.5 cups chopped cilantro, plus extra for garnish
- Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
- Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
- Add tomatoes and cook an additional minute or two to soften them up.
- Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
- Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.