Sunday, January 30, 2011

sauteed vegetable jambalaya

You ever get in the mood for something really spicy?

Man I do, and this time I thought Jambalaya. The boys were watching "The Sweet Life on Deck" last week and Cody kept saying "Jumbo-lia!". It just stuck with me.

A quick warning, the recipe that follows is not for the faint of heart, I left the table dripping sweat, but very satisfied.

This is a recipe adapted from "Vegan Planet", a cook book by Robin Robertson. If you are vegetarian or vegan and don't have this book, I highly recommend it.

Notice the Hot & Spicy on the label. This is not a slogan, its a warning!

I'm starting to sweat just smelling this stuff reheated!

Sauteed Vegetable Jambalaya

2 Links of Mexican Chipotle Sausage from Field Roast.
(the label is pictured above)
1 Large yellow bell pepper seeded and chopped
1 Pablano pepper seeded and chopped
1 Roasted bell pepper seeded and chopped
1 Package steamed in bag frozen peas (didn't use all of the package)
1 Large head of broccoli, steamed and chopped
1 Smaller eggplant, cut into strips and steamed
2 Garlic cloves minced
1 tablespoon onion flakes
2 tablespoons olive oil
1 15oz can of dark red kidney beans drained and rinsed
1 28oz can of crushed tomato
1 cup veggie stock (water can be substituted)
1 tablespoon of corn starch
1 teaspoon cumin
1/2 teaspoon cayenne
salt and pepper to taste

Slice the sausage and place in a skillet or large sauce pan and brown slightly on each side with some olive oil, remove and set aside.

Place the yellow bell, the pablano, and the onion flakes in the same skillet at medium heat with a tablespoon of olive oil.

Cover and let soften for about 8 minutes, then stir in the garlic and let cook for another 2 minutes.

Now add in the tomato, beans, spices, and veggie stock and let simmer till it begins to thicken, about 30 minutes.

Steam the broccoli, peas, and eggplant, I used a microwave steamer for the broccoli and eggplant.

Add these in towards the end of cooking to let flavors mingle. I added these at 20 minutes in but i would recommend 3-5 minutes as they got a little too soft.

This goes great over long grain rice or pasta.

These sausages are very hot, you might want to start with a milder version and add your own heat.

To see where I party go to the linky party page.



  1. I'm from the Gulf Coast region and I LOVE cajun cuisine. Thanks for the recipe!! Miriam@Meatless Meals For Meat Eaters

  2. Oh yes, hot and spicy! Love it and Jambalaya is a favorite.

  3. I'm not a huge spicy food person, but this looks good enough to try. Perhaps without the cayenne pepper so I don't die! :P

  4. Ohhh this looks fantastic, nice job! What a great blog, so glad you linked up. Following you now, so I'll be checking in.