Quick and Easy Creole Jambalaya

Jambalaya was originally found in the French Quarter of New Orleans and today is made by people all over the world. Jambalaya is a unique dish with French, Spanish, and West African influences. Normally jambalaya consists of a mixture of vegetables, meat, rice, and beans, but has many variations. The word jambalaya is said to come from the Provençal word “jambalaia” which means “mix up”. That’s because jambalaya can be made with a mix of just about anything you have on hand. Our quick and easy Chef Soraya jambalaya is a plant-based alternative that you can easily adjust to make your own!

Our jambalaya recipe is true to its roots. Creole jambalaya is slightly different than Cajun jambalaya, also originating in Louisiana. Creole jambalaya normally includes tomatoes, beans, and is a little smokier and spicier than Cajun jambalaya. This is different also than Gumbo, which is normally served over rice instead of incorporating the rice into the dish. Traditionally, you’ll find seafood, chicken, and Andouille sausage, which is a French smoked pork sausage, in Creole jambalaya. This plant-based jambalaya could easily be made with tofu or another meat alternative, additional beans, or just these simple ingredients.

Ingredients:

- 1 diced medium yellow onion

- 1 diced medium green bell pepper

- 1 finely diced large jalapeño pepper

- 1-2 cloves minced garlic

- 2 TBS of cooking oil (we used olive oil)

- 1 can (15 oz) crushed tomatoes (optional fire roasted)

- 1 can (25 oz) vegetable broth

- 2 Chef Soraya Creole bowls

Directions:

1. In a medium sauce pan, heat 2 TBS of cooking oil. We used olive oil, but you can also use avocado, coconut, or your choice of oil.

*add your choice of protein to this recipe at this step, cooking thoroughly according to directions before adding the veggies.

2. Sauté your diced onion, green pepper, jalapeño, and garlic. Garlic takes slightly less time to cook so we recommend adding that last to keep it from burning. Cook until the veggies are browning and onions are beginning to become translucent.
3. Now you’re ready to add your Chef Soraya Creole bowls. We used two for this recipe. Stir the uncooked rice and beans and spice to incorporate them into the veggies.
4. Add one can of crushed tomatoes, fire roasted if you have it, and one can of veggie broth. You can use more or less liquid depending on how many Chef Soraya bowls you have added.
5. Simmer the entire mixture, stirring occasionally, until the sauce begins to thicken and most of the liquid has been absorbed.
6. Serve your jambalaya with sliced green onions on top!