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Home » Meals » Lunch & Dinner » Jambalaya

Jambalaya

May 9, 20222 Comments

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Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic! via @thiswifecooks

Jambalaya ~

Bring a taste of New Orleans to the dinner table!

This slow-cooked Creole jambalaya is made with plant-based ingredients and packed with all the big and bold flavors you expect from the Louisiana classic!

Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

Vegan Jambalaya Recipe

This vegan jambalaya embraces the spirit of the traditional dish with the bold flavors of Creole spices, savory vegan meats, and the ‘Holy Trinity’ of Louisiana-style cooking – onions, bell peppers, and celery.

I like this slow cooker recipe because you literally throw everything in the crockpot and forget about it. The only real “cooking” that needs to be done is for the rice. You can even skip that step too by using pre-cooked rice. So easy.

Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

Creole vs. Cajun Jambalaya

The difference between Creole and Cajun jambalaya all comes down to tomatoes and spices. Creole jambalaya contains tomatoes whereas its Cajun counterpart does not. For this reason, Creole jambalaya is sometimes referred to as ‘red jambalaya’ and has a more savory and herbaceous, yet still fiery, spice profile. Creole-style is what we’re making here.

Jambalaya vs. Gumbo

The two dishes are remarkably similar. The main difference is the rice and how it is served. With gumbo, rice is served on the side whereas, with jambalaya, the rice is stirred right into the pot. Gumbo is also more like a dense soup while jambalaya is a rice dish.

Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

Ingredients for Jambalaya

  • Non-stick cooking spray
  • 28 ounces diced tomatoes, undrained
  • 16 ounces spicy vegan sausage, cut into 1-inch slices
  • 10 ounces vegan chicken, cubed
  • 3/4 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup yellow onion, chopped
  • 2 teaspoons garlic, minced
  • 1 cup vegan beef-style broth
  • 1 tablespoon white miso paste
  • 1 1/2 teaspoons Creole seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup long-grain white rice
  • 2 tablespoons scallions, chopped
  • 1 tablespoon parsley, chopped
Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

Ingredient Notes

  • Diced Tomatoes: This dish has so much flavor going on already that plain tomatoes are really all that’s needed. However, if you’re inclined to kick it up even further, try using undrained fire roasted tomatoes for an added layer of smokiness.
  • Vegan Sausage and Vegan Chicken: Beyond Sausage in Hot Italian is perfect for this recipe. For the chicken, I used Gardein strips, thawed, and cut into cubes. If you are averse to vegan meats, beans (even though they are not a traditional jambalaya ingredient) such as light or dark kidney beans or black-eyed peas are a fine substitute. If you opt to use beans, the amount of Creole seasoning may need to be increased slightly to account for the spiciness that would have otherwise come from the sausage.
  • Celery, Green Pepper, and Onion: This is the holy trinity of Louisiana cooking; don’t even think of swapping these ingredients!
  • Beef-Style Broth: I use Better Than Bouillon No-Beef Base. Look for it in the vegan section or on the soup aisle.
  • White Miso Paste: Miso is great for boosting the umami flavor of the broth.
  • Creole Seasoning: I use Tony Chachere’s Creole Seasoning.
  • Long-Grain White Rice: Whatever rice you have on hand will work just fine. Medium-grain, Basmati, Arborio…all good choices.
  • Scallions and Parsley: Fresh is best. If not available, it’s best to omit this garnish.
Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

How to Make Jambalaya

STEP ONE: Spray a 6-quart slow cooker with non-stick cooking spray.

STEP TWO: Into the pot, add the tomatoes with juice, vegan sausage, vegan chicken, celery, green pepper, onion, and garlic.

STEP THREE: Pour in beef-style broth then stir in the miso paste, Creole seasoning, oregano, and thyme.

STEP FOUR: Cook on Low for 4-1/2 hours.

STEP FIVE: Meanwhile, prepare the rice according to package directions. Fluff with a fork and set aside.

STEP SIX: When the jambalaya mixture is ready, stir in cooked rice. Ladle jambalaya into serving bowls, sprinkle with scallions and parsley, and serve hot.

Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

More Southern Vegan Recipe You’ll Love!

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Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!
Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

Jambalaya

Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!
5 from 11 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Southern
Keyword: rice, slow cooker, vegan, vegan meat, vegetarian
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 6
Calories: 517kcal
Author: Holly Gray
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Ingredients

  • Non-stick cooking spray
  • 28 ounces diced tomatoes undrained
  • 16 ounces spicy vegan sausage cut into 1-inch slices
  • 10 ounces vegan chicken cubed
  • 3/4 cup celery chopped
  • 1/2 cup green bell pepper chopped
  • 1/4 cup yellow onion chopped
  • 2 teaspoons garlic minced
  • 1 cup vegan beef-style broth
  • 1 tablespoon white miso paste
  • 1 1/2 teaspoons Creole seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup long-grain white rice
  • 2 tablespoons scallions chopped
  • 1 tablespoon parsley chopped

Instructions

  • Spray a 6-quart slow cooker with non-stick cooking spray.
  • Into the pot, add the tomatoes with juice, vegan sausage, vegan chicken, celery, green pepper, onion, and garlic.
  • Pour in beef-style broth then stir in the miso paste, Creole seasoning, oregano, and thyme.
  • Cook on Low for 4-1/2 hours.
  • Meanwhile, prepare the rice according to package directions. Fluff with a fork and set aside.
  • When the jambalaya mixture is ready, stir in cooked rice. Ladle jambalaya into serving bowls, sprinkle with scallions and parsley, and serve hot.

Nutrition

Calories: 517kcal | Carbohydrates: 34g | Protein: 24g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 875mg | Potassium: 661mg | Fiber: 3g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Comfort Food, Lunch & Dinner, Rice & Grains, Soups, Chilis, & Stews, Vegan Tagged With: comfort food, make-ahead, Southern, vegan, vegan meat, vegetarian

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Reader Interactions

Comments

  1. Jacqui

    May 15, 2022 at 5:21 pm

    5 stars
    I always wanted to try Jambalaya, but was hesitant since I’m following a vegan diet. This recipe made it possible, and it was super good! Thank you for sharing.

    Reply
  2. nancy

    May 15, 2022 at 10:32 pm

    5 stars
    one of my favourite jambalaya recipes lately. super hearty and flavour bomb

    Reply

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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