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  • Writer's pictureTamara Berry

Creole Jambalaya


1 tablespoon olive oil

3 stalks of celery, diced

1 yellow onion, diced

1 green bell pepper, diced

4 cloves garlic, minced

1 ½ cups red beans (from previous recipe or

use 1 can red beans, rinsed & drained)

1 tablespoon hot sauce

1 14-ounce can diced tomatoes

1 1/2 tablespoons cajun seasoning

1/4 teaspoon cayenne pepper (optional)

1 teaspoon smoked paprika

1 teaspoon dried thyme

5-6 cups of cooked brown rice

3 cups vegetable stock

2 teaspoons maple syrup or brown sugar



1/2 cup chopped parsley

4 vegan sausages


In a large saucepan, heat olive oil and sauté celery, onion, peppers, and garlic for 5 minutes or till softened.

Once softened, add vegan sausage chunks (if using), the red beans, hot sauce, diced tomatoes, cajun seasoning, cayenne pepper, smoked paprika, and thyme into the pan and stir well with a wooden spoon.

Once tomatoes start simmering, add brown rice, vegetable stock, maple syrup or brown sugar, salt, and pepper to the pan. Stir well and bring to a simmer.

Cover pan with lid and let rice simmer for 40 minutes on a very low heat.

After 40 minutes, turn off heat, uncover the pan, and stir well to mix all ingredients together evenly.

Mix in chopped parsley. Taste and adjust seasoning to your liking.

Good to Know:

This recipe can be adjusted depending on your taste and how many people you are planning to feed. You can add an extra cup of cooked rice (the full 6 cups) and add an extra can of diced tomatoes. You may need to add a little extra spice if your family likes spicy food.


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