The flavors in this jambalaya are out of this world. It's super simple to make your own creole seasoning as well. You can add some vegan spicy sausage if you want or just make this with the beans, rice, and veggies - either way it's delicious!
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup water
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 1 bay leaf
- 2 cans red beans (kidney or regular red beans), drained & rinsed
- 1 16oz can diced tomatoes
- 1 16oz can tomato sauce
- creole seasoning: 1/4 tsp each: paprika, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme
- 2 cups cooked brown rice
- Field Roast Veggie Sausage, optional
Sauté the Veggies
In a large pot on your stove, sauté the chopped onion and garlic in 1/2 cup of water. After a few minutes add in the bell pepper, celery, and bay leaf. Cook another 5 minutes, then add in the red beans, diced tomatoes, tomato sauce, and creole seasoning. Cook on medium for about 25 minutes until all the veggies get soft.
Bake the Veggie Sausages
I really like Field Roast veggie sausages because I know what everything in their ingredient list is. I like using the Chipotle sausages in this one for an extra spicy kick. To bake, remove the plastic casing and slice into 1/4" rounds. Line on a silicon baking mat on a baking sheet and bake for 20 minutes at 400 degrees.
When done, serve the jambalaya over cooked brown rice and top with any veggie sausage you'd like!