Tuesday, June 7, 2011

Veggie jambalaya (photo step by step)

Without a doubt this is one of Gar's favourite things (and even my mother's) among my cooking repertoire. There's nothing like a big bowl of this on a cold miserable day with some bread on the side to mop up the flavours. I use a small cheat when I make this, a jambalaya should be started on the hob then finished off in the oven , but I skip the oven and just leave it to cook all the way on the hob. 

I decided to beef out the last one I made with more vegetables than usual to make it less of a carb-fest. It's pretty good both with and without the added veggies. :) 

Ingredients:      serves 3-4 people

¼ tsp cayenne chilli pepper, 
¾ tsp white pepper,
1 tsp salt,
¼ tsp thyme,
½ black pepper,
¼ tsp dried basil.

1 tbsp vegan spread,
½ bag of Quorn Cumberland sausages, 
½ of Quorn chicken style pieces,
3-4 cloves of garlic, minced,
1 tin of chopped tomatoes,
200g rice,
400ml vegetable stock,
1 large white onion, chopped,
4 stalks of celery, chopped,
1 green pepper, chopped,

Fresh chopped parsley to garnish.

Extra veggies:
1 yellow pepper, chopped,
2 carrots, chopped,
1 sweet potato, chopped,
½ butternut squash, chopped,

Chop the vegetables.

Weigh out the rice, brown or white, whichever you want.

Melt the spread and brown the chopped up sausage. Add half of the peppers, onion and celery and cook until tender. 

Add the tin of chopped tomatoes and cook for another minute.

Next in is the rice. Cook for 2 minutes and keep stirring. 

Pour in the vegetable stock followed by the seasoning mix, chicken pieces, crushed garlic and the remaining vegetables. 

Allow to simmer for 20 - 30 minutes, stirring every so often to make sure nothing sticks to the bottom of the pot, until the rice is cooked and has absorbed almost all of the liquid. Serve in large dishes with some good quality bread on the side and enjoy! 

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