Vegan Jambalaya

Jambalaya is Louisiana’s version of paella.  Traditionally it is made of three parts (meats, vegetables and rice) cooked in stock.  Most often chicken and andouille sausage are used for the meat, though I’ve always preferred Jambalaya made with veggies to its meatier counterparts.  In parts of central Louisiana it’s not uncommon to find the dish made with crawfish, oyster, turtle or alligator.

Cajun and Creole recipes vary from each other in terms of included vegetables.  Cajun Jambalaya uses onion, celery and green bell pepper.  The smoky flavor and brown coloration are a result of sausage cooked in a cast iron pan.  However, the more traditional Creole version, which uses onions, peppers and tomatoes is the one I prefer and, for reasons you can deduce, is more easily adapted to a vegetarian entree.

The wonderful thing about Jambalaya is that is universally a one dish wonder – filling, but quick and easy to make.  What’s more, it’s affordable, calling for a handful of vegetables, rice and dried spices most likely already in your cupboard.  The version detailed below uses summer squash and zucchini, though I have plans to experiment with the addition of vegan sausage.  (I’d love to know if you’ve tried this.)

Enjoy and, as they say in the Crescent City, laissez les bon temps rouler!

Vegetarian Jambalaya 

This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya. If there's any left over, roll it up in a flour tortilla and add your favorite topping!!  Yum!! 

Ingredients

• 1 medium onion, finely chopped
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 cup sliced fresh mushrooms
• 1 zucchini
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 3 cups chopped fresh tomatoes
• 2 cups water
• 1 cup uncooked long grain rice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon chili powder
• 1/8 teaspoon pepper
• 6 tablespoons reduced fat sour cream (omit if you're going the vegan route)

Directions

1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms, zucchini and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
2. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

Nutrition Facts: One serving (1 cup) equals 187 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 339 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.