Vegan Jambalaya with Smoked Basmati Rice

 Have you heard of AMIRA SMOKED BASMATI RICE? No?! Well we think it is UNIQUE & DELICIOUSSo, we would like to share this recipe for a VEGAN JAMBALAYA with you, incorporating FIELD ROAST'S ARTISAN VEGAN SAUSAGE  [which is on SALE this month].



1/4 cup olive oil

1 sliced medium onion

2 stalks celery  in 1/2 inch slices

2 carrots cut into 1/2 inch slices

1 medium red bell pepper sliced

3-4 cloves minced garlic

1/2 t. hot smoked paprika

1/8 t. cayenne pepper

2 t. oregano

1 t. thyme

2 bay leaves

salt and pepper to taste

15 oz. can fire roasted tomatoes

1 1/2 cup smoked basmati rice

2 1/2 cup vegetable broth

15 oz. can black eyed peas

hot pepper sauce

handful of chopped celery leaves or fresh parsley


Heat olive oil in  medium/high heat in 10in. skillet and onion, celery, and carrot.  Cook for about 6 minutes until onions are soft [stir frequently].  Add the pepper and cook for 3 more minutes then add garlic, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper.  Stir to coat and add tomatoes, cook for 2 minutes.   Add the rice, stir, and add the vegetable broth.


Cover the pot, increase heat, and bring to a boil.  Immediately reduce to a simmer and cook for 10 minutes, then add the black eyed peas  on top and cover.  Cook for an additional 10-15 minutes or  until rice is cooked.   While rice is cooking, brown the sliced sausage.  Remove from heat,  keep covered and let sit for five minutes.   Stir, and cooked sausage and parsley or celery leaves.


Feel free to adjust the amount of smoked paprika as the rice has a smokey flavor as well.