INGREDIENTS
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
PREPARATION
- In a large pot over low heat, warm the Pompeian Smooth Extra Virgin Olive Oil.
- Add two of the chopped onions to the pot. Cook for 35 – 40 minutes until dark brown but not burnt, stirring occasionally.
- 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.
- 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.
- 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.
- 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.
- Add sausage and kidney beans to the large pot. Stir to incorporate evenly.
- 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!