CHRISTOPHER'S NEW YEAR’S JAMBALAYA
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Description:
A hearty, flavour-packed, and wonderfully comforting one-pot jambalaya. This
plant-based twist on the Louisiana classic combines smoky vegan sausage, the
"holy trinity" of onion, (carrot, in our case!), and peppers, and is simmered
with rice and black-eyed peas for a touch of good luck. It's a perfect,
satisfying meal to ring in the new year or, frankly, to enjoy on any chilly
evening.

Prep Time: 15 minutes
Cook Time: 35 minutes
Yields: 6-8 servings

--- INGREDIENTS ---
- 1 tablespoon olive oil
- 1 (12-14 oz) package vegan sausage (like a smoky andouille style, if you can find it), sliced into 1/4-inch rounds
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for a touch of warmth)
- 1/4 teaspoon celery seed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 2 cups low-sodium vegetable broth
- 2 cups long-grain white rice
- Salt and black pepper to taste
- Optional Garnish: Fresh chopped parsley

--- INSTRUCTIONS ---
1. Place a large pot or Dutch oven over medium heat. Add the olive oil and let it
   shimmer. Add the sliced vegan sausage and cook, stirring occasionally, until it
   gets nicely browned and a little bit crispy on the edges.
2. Add the chopped onion, carrots, and bell peppers to the pot with the sausage.
   Sauté for about 5-7 minutes, stirring often, until the vegetables begin to
   soften.
3. Stir in the minced garlic, smoked paprika, thyme, cayenne pepper (if you're
   using it), and celery seed. Cook for 1 minute more, stirring constantly until
   everything is wonderfully fragrant.
4. Pour in the undrained diced tomatoes, the rinsed black-eyed peas, the vegetable
   broth, and the rice. Stir everything together well, scraping up any browned bits
   from the bottom of the pot.
5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the
   pot tightly and let it simmer for 25 minutes.
6. After 25 minutes, remove the pot from the heat but keep the lid on. Let it
   stand, undisturbed, for 5-10 minutes. This allows the rice to finish steaming
   and absorb the last bit of liquid.
7. Uncover, fluff the jambalaya with a fork, and season generously with salt and
   black pepper to your personal taste.
8. Serve hot, garnished with fresh parsley if you're feeling fancy.

--- CHEF'S NOTES ---
A Note on the Oil: We're using just one tablespoon of olive oil for the entire
pot, which is quite minimal when spread across 6-8 servings. Its purpose here is
purely culinary: it helps to achieve a proper browning (Maillard reaction) on
the vegan sausage, which builds a crucial flavour base—a fond—at the bottom
of the pot. This rich, browned-on flavour is essential for a truly deep and
satisfying jambalaya. You could technically sauté in water or broth, but you
would miss out on that foundational savoury note.
Rice: Don't be tempted to stir the rice while it's simmering! This will release
starches and make your jambalaya gummy instead of fluffy. Trust the process.
Sodium: The sodium content is on the higher side, primarily from the vegan
sausage and canned goods. To manage this, be sure to use low-sodium vegetable
broth and don't salt the dish until the very end, after you've tasted it.
Spice It Up: If you like it hot, feel free to add a pinch more cayenne or even a
dash of your favourite vegan hot sauce at the end.