Sausage Jambalaya
with Kale and Long Grain Rice
INGREDIENTS
- 1 onion
- 1 green bell pepper
- 1 celery stalk
- 3 garlic cloves
- 4 oz curly kale
- 2 vegan sausages
- ¾ cup basmati rice
- 1 tsp chipotle morita powder
- 14.5 oz fire roasted diced tomatoes
- 2 tsp vegetable broth concentrate
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Peel and dice the onion. Trim, deseed, and dice the bell pepper. Dice the celery. Peel and mince the garlic. Desteem the kale and roughly chop the leaves.
Remove the sausage from the packaging and cut into rounds. Place a large pot over medium-high heat with 2 tbsp vegetable oil. Add the sliced sausage and cook, stirring occasionally, until it begins to crisp, about 4 to 5 minutes. Add the chopped kale. Cook until the kale is bright green and wilted, about 1 minute. Transfer the kale and sausage to a plate.
Add the diced onion, bell pepper, and celery to the pot and cook until softened, about 3 to 4 minutes. Add the minced garlic and a pinch of salt and cook until fragrant, about 30 seconds.
Add the rice, chipotle morita powder, fire roasted tomatoes, vegetable broth concentrate, and 1¼ cups water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the rice is tender, about 15 to 18 minutes.
Return the crispy sausage and kale to the jambalaya and cook until warm, about 1 to 2 minutes. Scoop the jambalaya into large bowls. Buon appetito!
SIMILAR RECIPES
Cajun Roasted Broccoli Bowl with Kale & Lemon Tahini Dressing
Vietnamese Tofu Bowls with Brown Rice & Quick Pickles
Red Lentil Coconut Dal with Tomato Chutney & Brown Basmati Rice
