Creole Jambalaya
Try Morningstar Farms Meal Starter Chik'n Strips and Tofurky sausage as an alternative to real meat in this recipe.
INGREDIENTS | SERVES 8
½ cup butter, or vegan margarine, such as Earth Balance
1 cup onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 cups Vegetable Stock (page 29)
1 cup water
8 ounces tomato sauce
2 cups white rice
2 bay leaves
2 teaspoons thyme
2 teaspoons cayenne
2 teaspoons Cajun seasoning
2 cups cooked vegetarian chicken and sausage, optional
Salt, to taste
Melt the butter in the pressure cooker over medium-low heat, then add the onion, bell pepper, celery, and garlic. Cook for about 15 minutes, until soft.
Add the stock, water, tomato sauce, rice, bay leaves, thyme, cayenne, and Cajun seasoning, then stir.
Lock the lid into place; bring to high pressure and maintain for 6 minutes. Remove from the heat and allow pressure to release naturally.
Stir in prepared chopped vegetarian chicken and sausage, if using, and let stand for 5 minutes. Season with salt, to taste.
PER SERVING
Calories: 310 | Fat: 12g | Protein: 4g | Sodium: 520mg | Carbohydrates: 46g | Fiber: 2g
Creole Cuisine
Creole cuisine is similar to, but more refined than, Cajun cooking, and both use the Holy Trinity of onion, bell pepper, and celery as the base of many dishes. It hails from southern Louisiana, but is influenced by Spanish, French, and African cuisines.
