Jambalaya

Ingredients

• 1 tbsp olive oil
• 1 yellow onion — diced
• 1 green bell pepper — diced
• 2 celery stalks — diced
• 3 cloves garlic cloves — minced
• 12 oz vegan sausage — sliced into rounds
• 1 can diced tomatoes — 14.5 oz can
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 0.5 tsp salt — or to taste
• 0.25 tsp black pepper — or to taste
• 1 lb large shrimp — peeled and deveined
• 2 green onions — sliced for garnish

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery; cook until softened, 5–7 minutes. ⏱ 7 min timer
2. Add the garlic and vegan sausage; cook for 3–4 minutes until the sausage is browned. ⏱ 4 min timer
3. Stir in the rice, Cajun seasoning, smoked paprika, salt, and black pepper; cook for 1 minute to toast. ⏱ 1 min timer
4. Pour in the diced tomatoes and vegetable broth; bring to a boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender. ⏱ 20 min timer
6. Add the shrimp, cover, and cook for 5–7 minutes until pink and opaque. ⏱ 7 min timer
7. Remove from heat and let stand for 5 minutes. Fluff with a fork, garnish with green onions, and serve. ⏱ 5 min timer

Notes