Creole style vegan Jambalaya Recipe
6 people
45 minutes
15 minutes
Ingredients
- 1 tsp Cayenne Pepper
- 1 stick Celery
- 400 g Chopped Tomatoes
- 4 cloves Garlic minced
- 1 - Green Pepper deseeded and diced
- 800 g Kidney Beans drained and rinsed
- 1 - Onion
- 1 tsp Paprika
- 0 - Pepper For seasoning
- 1 - Red Pepper deseeded and diced
- 0 - Salt For seasoning
- 300 g SuperValu Basmati Rice
- 1 tsp SuperValu Chilli Flakes
- 1 tsp SuperValu Fresh Thyme
- 1 tsp SuperValu Oregano
- 700 ml Vegetable Stock
Method
- In a heated deep dish pan sauté the onion, red and green bell peppers, celery and garlic.
- Once cooked through add the tomatoes, oregano, cayenne pepper, paprika and thyme.
- Add the dried rice into the vegetable mix and cover with the vegetable stock
- Bring to the boil and reduce to a simmer. Leave for half an hour, stirring occasionally. Add the kidney beans and leave to simmer for another 30 minutes.
- To serve, spoon your jambalaya into bowls and dress with chilli flakes and green onion. Serve with a crispy baguette.
COOKING TIPS
Mix and match: If you aren't a fan of kidney beans you can swap them out for chickpeas or butterbeans. Tofu is a great addition here too if you're looking to bulk up the dish.
Make it Cajun: Omit the tomatoes and add additional vegetable stock for a Cajun style jambalaya. You can also buy the SuperValu Cajun spice mix, which already contains all of the above spices mentioned.
