Our friend Keely from the blog Gormandize with A-dizzle and K-bobo. Keely has contributed before with a recipe for Chai Banana Loaf. You can follow her Blog, Twitter, Facebook and Pinterest account. Welcome back Keely!
A month of American food wouldn’t be complete without my favorite American dish – jambalaya, a Louisiana speciality. Discovering this delicious dish essentially made me want to go to Louisiana! This jambalaya uses field mushrooms and vegetarian sausages instead of the traditional meat. Traditional jambalaya is also laden with green capsicum, however, I’ve left this out because it makes me sick – but if you are partial to a bit of green capsicum feel free to add it in, although I don’t think it needs it!!I’ve also made this recipe using brown rice instead of white, it was also fantastic. You just need to increase the amount of water by about 2 cups and increase the cooking time by at least 20 minutes.
Ingredients5 tbsp olive oil1 onion, roughly chopped2 field mushrooms, washed and chopped in large chunks3 vegetarian sausages, chopped1 celery stick, chopped1/2 cup dry sherry4 tbsp tomato paste2 cups basmati rice6 cups vegetable broth1 tin diced tomatoes2 bay leaves4-5 sprigs of fresh thyme2 tbsp fresh oregano, chopped2 tsp dried marjoram1 tsp sweet paprika1/4 tsp cayenne pepperSalt and pepper to taste1 tin cannelini beans, drained and rinsed1 tin Kidney beans, drained and rinsed(More hot water, as required)To Make1. Heat the olive oil in a large saucepan or soup pot. Sauté the onions and celery for 2-3 mins. Add the mushrooms and veggie sausages and sauté until the veggies are cooked.2. At this stage you’ll notice the bottom of the pan is getting all brownish from frying the veggies. So – deglaze the pan by adding the sherry (you’ll notice all the browny bits come right off the bottom and make your dish a lovely rich colour). Add the tomato paste as well and heat through.3. Add the uncooked rice and cook, stirring constantly, for about 3-4 minutes. Add the vegetable stock, tinned tomatoes, bay leaves and all herbs and spices. Bring to a simmer and cook, stirring very frequently for about 30 minutes, or until the rice is cooked through, you may need to add more water as you are going to stop the rice sticking onto the bottom depending on how thirsty your rice is.4. When the rice is almost cooked stir the tinned beans through. When the rice is fully cooked serve.Serves 4.This month I’m featuring lots of delicious food fromSouthern USA!Check out my other recipe posts:Mint JulepPeach and Bourbon
CobblerVegan Chili Pone (Chili
Cornbread Casserole)SuccotashPecan & Molasses Pie with Spiced Pumpkin Whipped
CreamCandied
Sweet Potatoes
