Ask a handful of Southern cooks for their jambalaya secrets, and you’ll probably get lots of different answers. This one-pot meal is traditionally made with rice, veggies (especially the Louisiana “Holy Trinity” of onions, celery, and green bell pepper), plus meat or sausage. But this version has a vegan twist that’ll wow your taste buds in under an hour. The recipe comes from Jenné Claiborne’s new cookbook, Sweet Potato Soul, and subs in chickpeas and meaty jackfruit.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 50 minutes
Preheat a large Dutch oven or heavy-bottomed pot over medium heat. Add oil, followed by onion, garlic, celery, and bell pepper. Sauté until onion is translucent, about 3 minutes, then add tomatoes, rice, chickpeas, and jackfruit. Stir well. Stir in the vegetable stock, bay leaves, and 1 teaspoon pepper. Cook with lid ajar for 25 minutes, or until rice is almost tender.
Add creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired. Serve topped with fresh parsley and hot sauce.