SPICY Jambalaya (Slow Cooker)
SPICY Jambalaya (Slow Cooker)
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 green bell pepper diced
- 4 celery stalks diced
- 1 medium onion diced
- 6 garlic cloves minced
- 1 can diced tomatoes
- 4-5 cups vegetable broth
- 2 tbsp paprika
- 2 tbsp ground cumin
- 2 tsp ground black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp cayenne pepper hot sauce adjust to heat preference
- 2 cups long grain brown rice
- 1 can red kidney beans rinsed and drained
- 2-3 vegan sausages chopped
- 2-3 scallions chopped
Instructions
Slow Cooker Method
- Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano and hot sauce into slow cooker set to low heat.
- Cover and cook for 4-5 hours, stirring occasionally.
- Add the rice and raise the heat to high.
- Stir, cover and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.
- Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.
- Served topped with scallions.
Stove Top Method
- Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic. Sauté for 5 minutes, until veggies are softened.
- Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes. Remove from heat and allow to sit for about 5 minutes, covered.
- If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.
- Remove lid, fluff rice with a fork, and stir in the beans and sausage. Serve topped with scallions.
Notes
- Picture and recipe adapted from Connoisseurus Veg: https://www.connoisseurusveg.com/vegan-slow-cooker-jambalaya/