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- Makes 9½ cups
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This rich black-eyed pea jambalaya, which includes the base ingredient “holy trinity” of onion, bell pepper, and celery, is Creole cooking with a vegan twist. Spicy Cajun seasoning, savory tomato paste, and smoky paprika create a luscious trifecta of flavors that will tingle your taste buds with every bite. Brown rice adds extra substance to the hearty legumes, ensuring the final result is a nutrient-packed meal that will stick to your stomach. If you want to turn the heat up a notch, feel free to include a drizzle of your favorite hot sauce. Serve this scrumptious stew topped with sliced scallions and with a side of vegan cornbread for a full-on Southern feast.
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Ingredients
- 1⅓ cups dry brown rice
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- ½ cup no-salt-added tomato paste
- 2 tablespoons salt-free Cajun seasoning
- 2 15-oz. cans no-salt-added black- eyed peas, rinsed and drained
- 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
- 2 cups low-sodium vegetable broth
- ½ teaspoon smoked paprika
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup sliced scallions
- ¼ cup chopped fresh parsley
- Hot pepper sauce (optional)
Instructions
- In a large saucepan combine rice and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is nearly tender.
- Meanwhile, in a large pot cook onion, bell pepper, and celery over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tomato paste and Cajun seasoning; cook and stir 1 minute. Add black-eyed peas, tomatoes, broth, and paprika. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes. Drain any water from the rice; add rice to vegetables. Cook 15 minutes more or until jambalaya is thick. Season with salt and black pepper. Sprinkle with scallions and parsley. If desired, serve with hot sauce.
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