The second version, which is more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, and it doesn’t contain any tomatoes. First meat is browned in the pot, followed by the addition of trinity and sautéed until soft. Then it is cooked with rice and stock seasoning. Cajun version is brown in color due to browning of meat, where as Creole version is red in color due to use of tomato.
Since I didn’t use any seafood or meat, I used vegetarian sausage and add vegetables to make a vegetarian version of Jambalaya. I was not comfortable of adding rice without washing, because of Indian tradition; I washed the rice and cooked with trinity, vegetables, rice and homemade vegetable stock. Even though I am not a fan of celery, I added it in this Jambalaya to make it as traditional as possible. My recipe was from here and here .
I made my version vegetarian jambalaya like this.
Once you cut the veggies, half of your work is done.
Recipe adapted from here and here
Preparation time: 10 minutes
Cook time: 40 minutes
Yield: 4 -5 serving
- 11/2 cup onion, chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup green bell pepper, chopped
- ¼ cup yellow bell pepper
- ¾ cup carrots chopped
- ½ cup beans
- 1 tomato chopped
- 2 cups uncooked rice
- ¼ cup tomato paste
- 4 cups vegetable broth ( I used homemade one)
- 6 mock sausage such as Morningstar Farms
- ½ teaspoon oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne (or to taste)
- ½ teaspoon dried parsley
- 1 bay leaf
- ½ teaspoon seasoned salt or to taste
In a large pot, saute onion, celery and green pepper and garlic until slightly soft, about 5 minutes.
Then add mocked sausage,orange bell pepper, carrots, then add chopped tomato and green beans.
Add uncooked rice and allow rice to toast for one minute, stirring. Add tomato and broth mixture. To this add spices and salt. Reduce heat, cover and simmer for about 35 minutes, stirring occasionally, until veggies are fully cooked and rice is soft.
If you want you can serve with hot sauce, Enjoy
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.