Vegetarian JambalayaOlive oil, 4 tblspOnion, medium, chopped fineCelery, 2 stalks, choppedGreen pepper, 1 small, choppedGarlic, 3 cloves, finely choppedCajun seasoningRice, white, 1 cup uncookedDiced tomatoes, 1 canBroth, 2 cupsBay leafVeggie sausage (kielbasa or Italian),4Salt/pepperOlives, green/pimento, ½ cupFor the Cajun Seasoning use Tony Chachere's Creole Seasoning or mix you own from: Cayenne pepper Thyme Ground celery seed PaprikaSaute onion in heavy saucepan in olive oil until translucent. Add celery and green pepper and saute for just a few minutes. Add garlic and Cajun seasoning and saute another minute. Add another more oil and rice, and saute 1 minute. Stir in tomatoes, broth, and bay leaf; stir well. Bring to simmer over medium-high heat. Cover, reduce heat to low and simmer until the rice is cooked, stirring from time to time. Prepare sausages while rice is cooking by cutting them into thick slices and sauteing in a different pan in olive oil about 3 minutes or until browned on both sides.When rice is cooked, fold in green olives and sausages. Serve hot.As a vegetarian I often come across recipes that are simply new ways to cook brown rice or to chunk up tofu. Quite frankly, I hate brown rice. It hardly ever happens that I find a recipe that is both savory and easy. This Jambalaya is kickin' hot, if you want it to be, and an easy meal that you can serve to your family on those busy, cold, winter school nights: your total preparation and cooking time should be about 30 minutes. And if you like it hot...which thrills me... just adjust the amount of seasoning or sprinkle with Tabasco Sauce.This is a favorite meal to serve to carnivores. Even they like it.
That sounds great! I will have to try it this week!!!!!!!