Recipe -

Bold Bayou Plant-Based Jambalya

This Is A Perfect Side Dish For Mardi Gras! Made Delicious And Easy By Using FreshJax® Bold Bayou!

Kiki Smiling

Article Author: Kiki

This plant-based Jambalaya recipe is SO GOOD! The whole office was wondering what I was cooking and if they could have some. Let's just say it was a major hit! Definitely could not have done it without the amazing FreshJax® Bold Bayou! So easy!!!


Ingredients

  • 1–2 tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 1/2 green bell pepper, diced
  • 1 celery stick, diced
  • 2 Beyond Meat Plant-Based Sausages, sliced
  • 2 cloves of garlic, minced
  • 1 14-ounce can crushed tomatoes (400 g)
  • 2 tbsp tamari
  • 3 ½ tbsp FreshJax® Organic Bold Bayou Cajun Blend
  • 1 cup uncooked rice
  • 3 cups vegetable stock
  • 1 cup canned or cooked chickpeas
  • 1 cup canned or cooked kidney beans
  • Chopped fresh parsley for garnish (optional)

Directions

  1. 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.
  2. Add the crushed tomatoes and cook another 5 minutes.
  3. 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. 
  4. Add the chickpeas and beans, stir and cook 1 to 2 minutes more.
  5. Serve with some chopped fresh parsley on top (optional).
  6. Keep leftovers in the fridge in a sealed container for 5-7 days.


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