17. Creole Brown Rice Jambalaya

Nuttelex is very optional, but is my favourite butter replacement available to me, and tempers the olive oil so this doesn’t taste so Mediterranean. If you can’t get vegan Worscestershire, liquid aminos or coconut aminos are useful replacements. The type of beans isn’t particularly important, just something not too soggy, for instance black beans would be great.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a Dutch oven or large heavy-bottomed pot. Fry the sausages in half the olive oil for a few minutes until golden, and remove the sausage pieces from the pot and set aside.

Step 2

Add onion, capsicum and celery stalks, the remaining olive oil and the nuttelex, and sweat until onion and celery are translucent, about 10 minutes.

Step 3

Add garlic, tomato paste, squash, white part of the spring onions, bay leaves, and spices and cook for a further few minutes.

Step 4

Deglaze with a little of the stock, scraping down the pot providing it isn’t burnt. Add the Worcestershire sauce, and whole tomatoes, crushing the whole tomatoes into chunks/diced pieces once in the pot.

Step 5

Finally, add the rest of the stock and the rice, and bring to the boil. Set to a low simmer with the lid on for 1 hour. At this stage, most of the cooking liquid should have absorbed, if not, cook a bit longer with the lid off. Then add the sausage and kidney beans, and turn off the heat, allowing the jambalaya to rest for 10 minutes. Stir through the green part of the spring onion and serve.