Friday, November 16, 2007

Jambalaya, Cajun Carrots, and Cornbread

We are feeling a bit better today, but a bit congested. Well, there is nothing like a little spice to clear out the sinuses. Let the Cajun fest begin!

Chickpea and Sausage Jambalaya
- 1/4 cup vegetable oil
- 2 large yellow onions, chopped
- 1 green pepper, chopped
- 2 celery stalks, chopped
- 2 tsp salt
- 1/2 tsp cayenne pepper (more if you want it spicier)
- 1 pkg Yves veggie sausages, thickly sliced
- 1 can chickpeas, rinsed
- 3 bay leaves
- 1 1/2 tsp dried thyme
- 2 tsp parsley
- 3 cups uncooked white rice
- 6 cups water
- 4 green onions, sliced

1. Heat oil on medium heat in a stockpot. Add in onions, bell peppers, celery, salt, and cayenne. Cook for 20 minutes, stirring often, until veggies are a deep golden brown.
2. Add in sausage and cook for 5 mins, or until sausage begins to brown.
3. Add in chickpeas, bay leaves, thyme, parsley, and rice. Stir until rice is coated.
4. Add in water, cover, and cook on medium-low heat, covered, for about 30 mins until rice is soft and liquid is absorbed.
5. Remove bay leaves and stir in green onions. Serve.

Cajun Carrots
Thickly slice 6 large carrots and boil or steam until soft. Drain. Mix with 1 tbsp margarine, 1 tbsp maple syrup, 1/2 tsp dried thyme, 1/2 tsp paprika, pinch of cayenne, and 1/4 cup chopped pecans.

I made Isa's cornbread from the PPK, but I did make a few changes. 1. I baked it in a 10" cast iron pan that I pre-heated in the oven before I poured the batter in. 2. I upped the maple syrup to 1/4 cup to make it a bit sweeter.


maybepigscanfly said...

I just recently discovered your blog and I'm really digging it. I think it's awesome that you and your wife are raising your kids on a healthy diet- it's great to see parents who actually care about their family's nutrition!

I love spicy foods so this sounds great! I hope it killed the cold!

Courtney said...

this looks delicious!

Out of curiosity, what do you send with your kids for lunch? I've always sort of wondered what other kids did- I mostly lived off of PB&J.

Love the blog, it makes me want to park myself in the kitchen and cook!

bazu said...

Oh man, I love jambalaya. I blogged about our Mardi Gras party, and another party where we made huge pots of it, and our guest ate it up both times. It is the ultimate comfort food!

Vegan Dad said...


You will have to tell me if this recipe seems like it has the right flavours, since you are a regular jambalaya-maker. I pulled from a few online recipes to make up the spicing for this recipe (ironically, Emeril "Bam!" Legasse's recipe just seemed too bland). As a Canadian, and a non-French Canadian at that, I feel about a far away from the bayou as someone in North America can get.

VeggieGirl said...

Now this is what I call down-home, Southern comfort food - yum!! I hope you get well soon!! And you're right - the cajun seasonings and spices are PERFECT for clearing sinuses :0D

Vegan Dad said...


I will be posting something about lunches in the very near future--just trying to perfect a peanut-free, corn syrup-free granola bar recipe (no, they don't sell brown rice syrup here).

Anonymous said...

hey, Vegan Dad! I made this jambalaya for my boyfriend. I thought it was very flavorful and tasty, but he thought it needed more veggies. next time I will add in some carrots and either broccoli or greens (collards?). he wanted them mixed in, not on the side. I also ran out of water while cooking the rice and had to add more (I used short grain brown rice). I would specify that the rice in your ingredient list is uncooked. I used Tofutti brand sausages and I'll double the chickpeas next time because I love them.

cooking everything together with the spices makes it very delicious! thanks for a good recipe.

Minneapolis, MN, USA

AB said...

I just discovered your blog, after going vegan almost a week ago. :) I can't wait to continue to look at it for inspiration and ideas. I made the cornbread tonight to accompany some vegan chili I whipped up and my whole family loved it. I upped the maple syrup, like you suggested- from 2 T to 1/4 cup. Keep up the excellent blog and I'll be sending good thoughts for your boys' school!

Night Bloomers said...

I made this for a potluck with my non-vegan co-workers today and everyone loved it! Thank you so much VeganDad!