Floola cajun7/26/2023 ![]() If you can find something smoked, that would be great! You can use any kind, but I like something like a vegan Italian sausage. You’ll want uncooked brown rice as this will get cooked into the jambalaya. You can scale this up or down depending on your preferences. Typically a Creole seasoning blend will include paprika, cayenne, garlic powder, onion powder, black pepper, white pepper, dried oregano, dried basil and dried thyme. This will help brighten up the jambalaya a bit. Compared to the yellow onion we’re starting the recipe with, shallots have a milder, sweeter flavor that compliment the browned onions really well. Bay leaves help highlight all the bold flavors in the jambalaya. This is one of those ingredients that you don’t realize it’s there until its missing. I highly recommend using fresh garlic cloves in this vegan jambalaya recipe for the best flavor. Also part of the “holy trinity” of vegetables that we’re sauteeing in olive oil. This is part of the “holy trinity” that builds the base for our vegan jambalaya. I know it sounds like a lot, but trust me, you need them all. You’re going to need three onions for this recipe. Pompeian Smooth Extra Virgin Olive Oil.Since this recipe cooks entirely on low or medium-low, the cooking temperature won’t exceed the oil’s smoke point. You’ll want to use the Smooth Extra Virgin Olive Oil for this recipe since it is intended for sautéing and stir-frying. What’s the best oil to use to brown your onions, you ask? Pompeian Smooth Extra Virgin Olive Oil! I’m so excited that they’re partnering with me on this vegan jambalaya because their olive oils are of the highest quality and are also accessible for most people-you can find them at stores like Walmart and Target! Mom hammered in those two cooking tips for my whole childhood, and now I can share the knowledge with you. I would say that the most important things to remember when cooking a jambalaya are to BROWN YOUR ONIONS and make sure the rice is cooked enough, but not mushy. I like using Italian sausage.Įverything else is identical to his ultra-popular recipe. I replaced the smoked sausage with vegan sausage! You can usually find this at Whole Foods or another health food store.I took the chicken and chicken broth out and replaced them with red kidney beans and vegetable broth.Feel free to double my recipe to feed a crowd or freeze the leftovers! I halved the recipe since his usually serves 8-10 people.My recipe almost exactly matches the recipe that he so graciously shared with me. ![]() His recipe has probably won an award-it’s that good. ![]() ![]() To make sure my vegan jambalaya was ~top notch~ and just as good as the traditional stuff, I enlisted the help of my grandpa! He’s been making massive batches of jambalaya ever since I can remember for holidays, his church, and cook-offs. How to Make a Vegan Version of an Authentic Cajun Jambalaya Everything gets nice and caramelized before adding in the stock and rice to simmer away. Every family in Louisiana has their own way of doing things, but Cajun jambalaya nearly always starts with browning onions and/or the holy trinity: onion, celery and bell pepper. Unlike gumbo, jambalaya is made by cooking the rice directly into the stew, whereas a gumbo would be thickened with a roux or okra and served over rice that had been cooked separately. I’m sharing a Cajun jambalaya today because that’s what I grew up with!Īt it’s core, jambalaya is a rice-based dish made with vegetables and meat, typically chicken, andouille sausage and sometimes seafood such as shrimp. For this reason, a Creole jambalaya would typically have more of a red color, while Cajun jambalayas are typically brown. Creole jambalaya traditionally would include tomatoes, whereas a Cajun jambalaya would not. Okay so first off, what even is jambalaya? Well it can depend on who you ask. To sum it up, there is absolutely no lack of flavor in this vegetarian jambalaya, even without the meat. So to ensure I brought you the absolute best, most authentic Cajun vegan jambalaya, I built my version from my grandpa’s recipe, which is unbeatable. I don’t want be that Cajun girl who posts a bland, unimpressive jambalaya…that’s kind of embarrassing. I absolutely love making vegan Cajun recipes inspired by the meals I grew up with in Louisiana, but I want to make sure they taste authentic and just as delicious. The main reason this recipe has taken me so long to tackle is because I was scared I wasn’t going to do classic cajun jambalaya justice. VEGAN JAMBALAYA finally makes its debut on Emilie Eats! □□Įvery time I ask you guys to take a survey about your experience on and to submit your recipe ideas, vegan jambalaya is always hands-down the most requested recipe. I hope you are as excited for today’s recipe as I am. ![]()
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