Jambalaya with Vegan Chipotle Sausage
Ayeeee! This traditional Louisiana favorite is the perfect match for Central Texas summer vegetables. Bell peppers, tomatoes, and okra are cooked together with spicy vegan sausage and a spice mix that is just a hint north of mild.
Servings
Produce
Cherry Tomato
5 2.5 oz
Garlic
3 1.5 Clove
Green Bell Pepper
5 2.5 oz
Jalapeno Pepper
1 0.5 Whole
Emerald Okra
10 5 oz
Yellow Onion
1/2 0.25 Whole
Protein & more
Louisiana Long Grain Rice
1 0.5 cup
Vegan chipotle sausage
1 0.5 Package
Pantry items
Sea salt
1/2 0.25 teaspoon
Olive oil
2 1 teaspoon
Spice mix
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1 0.5 teaspoon
Dried oregano
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cayenne powder
1/4 0.125 teaspoon
Prep ahead (optional)
a. ¼” dice yellow onion. b. Trim bell pepper stem; cut ¼"-½” rings. c. Thinly slice or mince jalapeno, if using. d. Cut okra into ½” pieces. e. Mince garlic.
Instructions
1
Cook the sausage:
a. Cut the plastic casing from vegan chipotle sausage by snipping the ends and running the scissors the length of the sausage. Pull away and discard casing. Cut sausage into ½” slices.
b. In large sauté pan over medium high heat, add 2 tsp olive oil. Add vegan chipotle sausage. Cook until caramelized, about 2 minutes each side. Remove from pan and set aside until ready to add to jambalaya.
2
Cook jambalaya:
a. In same sauté pan add garlic (mince), yellow onion (¼” dice), and bell pepper (trim stem and seeds, slice thin rings). Cook until onion is translucent, about 2-3 minutes.
b. Add okra (½” pieces), tomatoes (leave whole), long grain white rice, Creole spice mix, ½ tsp salt, and seared vegan chipotle sausage. Stir to combine and coat ingredients with spice mix.
c. Add 2 cups water (1 cup for 2-person portion). Stir to combine. Cover and cook at medium simmer until rice is tender, about 18-20 minutes. Salt to taste.
d. Add seared vegan chipotle sausage to jambalaya and stir to combine and heat sausage through.
3
Serve:
a. Divide jambalaya among shallow bowls or plates.
b. Garnish with slivered jalapeno if desired, and dig in!
Chef's notes
If you are cooking for meat eaters, simply replace the vegan sausage for beef or pork kielbasa. If you want to keep it vegan or vegetarian but aren't a fan of Field Roast, pan fry cubes of tofu, but toss it in at the end to avoid it crumbling apart.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX