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Christopher's New Year’s Jambalaya

Christopher's New Year’s Jambalaya

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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.

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Prep Time

15 mins

Cook Time

35 mins

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.

Additional Information

Nutrition Facts (Summary)

Calories

430

Fat

8.5g (18% of Calories)

Saturated Fat

1.5g (8% DV)

Cholesterol

0mg (0% DV)

Sodium

870mg (38% DV)

Carbohydrates

64g (23% of Calories)

Dietary Fiber

6g (21% DV)

Total Sugars

7g

Protein

24g (21% of Calories)

Vitamin A

110% DV

Vitamin C

130% DV

Vitamin D

0% DV

Vitamin E

10% DV

Vitamin K

12% DV

Thiamin (B1)

30% DV

Riboflavin (B2)

15% DV

Niacin (B3)

25% DV

Pantothenic Acid (B5)

8% DV

Pyridoxine (B6)

20% DV

Biotin (B7)

5% DV

Cobalamin (B12)

0% DV

Calcium

8% DV

Copper

20% DV

Folate

15% DV

Iron

25% DV

Magnesium

15% DV

Phosphorus

20% DV

Potassium

18% DV

Selenium

20% DV

Zinc

12% DV

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.

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