Ingredients
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1–2 tbsp extra virgin olive oil
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1/2 onion, diced
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1/2 green bell pepper, diced
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1 celery stick, diced
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2 Beyond Meat Plant-Based Sausages, sliced
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2 cloves of garlic, minced
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1 14-ounce can crushed tomatoes (400 g)
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2 tbsp tamari
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3 ½ tbsp FreshJax Organic Bold Bayou Cajun Blend
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1 cup uncooked rice
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3 cups vegetable stock
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1 cup canned or cooked chickpeas
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1 cup canned or cooked kidney beans
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Chopped fresh parsley for garnish (optional)
Directions
Add the oil to a skillet or large pot and when it’s hot add the veggies and cook over medium-high heat for 5 minutes.
Add the crushed tomatoes and cook another 5 minutes.
Add the tamari and Bold Bayou and stir. Then add the rice and the vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
Add the chickpeas and beans, stir and cook 1 to 2 minutes more.
Serve with some chopped fresh parsley on top (optional).
Recipe Note
Jambalaya is AMAZING!
Leftover Jambalaya is...
ALSO AMAZING!
Keep leftovers in the fridge in a sealed container for 5-7 days and enjoy all week!
