3 – 4 tablespoons Pompeian Smooth Extra Virgin Olive Oil

3 medium yellow onions, chopped, divided

2 celery stalks, chopped

1 medium green bell pepper, chopped

2 – 3 garlic cloves, chopped

3 bay leaves

4¾ cups vegetable broth, divided

¼ cup shallots, chopped

¼ cup parsley, chopped, plus more for garnish

1 teaspoon Creole seasoning blend

Salt and pepper, to taste

Hot sauce, to taste

2 cups uncooked brown rice

½ pound vegan sausage, sliced

1 15-ounce can red kidney beans, drained and rinsed


  1. In a large pot over low heat, warm the Pompeian Smooth Extra Virgin Olive Oil.
  2. Add two of the chopped onions to the pot. Cook for 35 – 40 minutes until dark brown but not burnt, stirring occasionally.
  3. Add remaining onion, celery, bell pepper, garlic and bay leaves; stir. Add ¼ cup vegetable broth; cook for 20 – 25 more minutes until vegetables are nicely browned.
  4. Add shallots, parsley, Creole seasoning, salt, pepper and hot sauce; stir. Cook for 5 – 7 minutes, adding a little vegetable broth if needed to cook vegetables.
  5. Add rice; stir. Add 4½ cups vegetable broth (or a mix of broth and water); increase heat to high and bring to a boil. Cover, reduce heat to low, and let simmer for about 40-45 minutes, or until rice is cooked completely and all liquid is gone. Stir occasionally if needed. When fully cooked, remove pot from heat but keep covered for 10 minutes.
  6. While the rice is cooking, prepare the sausage. Warm a skillet over medium heat; add vegan sausage. Sauté until sausage is nicely browned and crispy.
  7. Add sausage and kidney beans to the large pot. Stir to incorporate evenly.
  8. Serve with fresh parsley and hot sauce!NOTES: It is very, very important to cook the onions on LOW. This will give you nicely browned onions without burning them or your pan. Classic jambalaya is a labor of love – don’t rush it!