One Pot Hotshot Vegan Jambalaya Recipes

ONE POT JAMBALAYA RECIPE BY TASTY

Steps:

• Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
• Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
• Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
• Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
• Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.

ONE-POT HOTSHOT VEGAN JAMBALAYA

Steps:

• Saute peppers, celery, onion and green onion in olive oil til tender.
• Add all other ingredients and bring to a boil.
• Reduce to a simmer and cover until rice is done, stirring every few minutes.
• Add more water if needed to get the rice done. You want to have a little sauce at the end, and no burnt rice.
• Use more boullion, chili powder, a shot of hot sauce, and/or more of the spices for flavor if needed.
• You may want to add salt and pepper depending on the saltiness of your boullion.
• (Optional) When it's about ready, add these and simmer until heated through: 1/2 cup veggie sausage and/or 1/2 cup veggie chikn.
• Remove bay leaves and enjoy! Goes great with some nice crusty bread.