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 favourite 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.
5 tbsp olive oil
1 onion, roughly chopped
2 field mushrooms, washed and chopped in large chunks
3 vegetarian sausages, chopped
1 celery stick, chopped
1/2 cup dry sherry
4 tbsp tomato paste
2 cups basmati rice
6 cups vegetable broth
1 tin diced tomatoes
2 bay leaves
4-5 sprigs of fresh thyme
2 tbsp fresh oregano, chopped
2 tsp dried marjoram
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
1 tin cannelini beans, drained and rinsed
1 tin Kidney beans, drained and rinsed
(More hot water, as required)
1. 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.
This month I’m featuring lots of delicious food from
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