Jambalaya

[Guest guest]

This recipe sounds brilliant but I'm not familiar with Boca smoked sausage. I'm in the UK and I don't suppose I will be able to get it here but would you tell me what it is/whats in it and I can try to find something similar.

 

thanks

 

Claire

 

In a message dated 26/09/2002 08:42:53 GMT Daylight Time, writes:

 

 

Vegetarian Jambalaya

 

Ingredients

a little vegetable oil

2 cups white rice

2 cups vegetable broth

2.5 cups water

1/2 small to medium yellow onion, chopped

1 small to medium turnip, diced

2 links Boca Smoked sausage, heated and sliced

1 bunch green onions

1 can mushrooms

1 can diced tomatoes with peppers (Rotel)

1 can mustard greens

1 Bay Leaf

Spices: hot sauce, oregano, garlic powder

 

Instructions

Sautee sausage, yellow onion and green onion in a little vegetable

oil. When cooked add in mushrooms, turnips, tomatoes, a few

spoonfulls of mustard greens, rice, water, broth and bay leaf. Season

to taste. Cook for about 20 minutes or until all the water has been

absorbed.

[Guest guest]

Hi Claire,

 

Boca is a brand of meat analogs. I listed it because it tastes wonderful. I'm

sure any type of veggie link-sausage would work fine.

 

LTR

 

, wobblybobx@a... wrote:

> This recipe sounds brilliant but I'm not familiar with Boca smoked sausage.

> I'm in the UK and I don't suppose I will be able to get it here but would you

> tell me what it is/whats in it and I can try to find something similar.

>

> thanks

>

> Claire

[Guest guest]

Jambalaya

Serves 4

 

Seitan has the ideal texture and flavor for this dish.

The recipe also includes onion, garlic, celery and

green bell pepper, a combination frequently used in

Cajun cooking. The recipe can easily be doubled to

accommodate more diners.

 

 

Seasoning mix

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. dried thyme

1/2 tsp. dried sage

1/2 tsp. celery seed

1/8 tsp. white pepper

1/8 tsp. freshly ground pepper

1/8 tsp. cayenne

1 tsp. salt

1 cup canned, whole peeled tomatoes

12-oz. seitan, drained

2 3/4 cups low-sodium vegetable broth

1 cup uncooked brown rice

1 Tbs. olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1/2 large red bell pepper, chopped ( 1/2 cup)

1 medium stalk celery, chopped ( 1/2 cup)

4 sprigs fresh flat-leaf parsley

1. Preheat oven to 400°F. In small bowl, combine

seasoning mix ingredients; set aside. Drain tomatoes,

reserving liquid, and coarsely chop. Set aside. Place

seitan in food processor and pulse on/off 12 times or

until seitan is shredded. Set aside.

 

2. In 4-qt. Dutch oven or flame-proof casserole dish

with lid, combine reserved tomato liquid and broth and

bring to a boil over medium-high heat. Add rice and

1/4 teaspoon salt. Return to a boil. Cover, reduce

heat and simmer 20 minutes. Meanwhile, in deep

skillet, heat oil over medium-high heat. Add onion and

cook, stirring, until slightly softened, about 2

minutes. Add garlic, red pepper, celery and seasoning

mix and stir well. Add tomatoes, then seitan and cook,

stirring, about 3 minutes.

 

3. Add vegetable-seitan mixture to rice. Stir just to

combine ingredients. Bake, covered, until water is

completely absorbed, 30 to 45 minutes. Remove from

oven and keep jambalaya covered for 5 minutes; stir

and then serve.

 

Note: For an easy and elegant presentation, mold

jambalya mixture in a lightly greased 8-oz. cup and

turn onto dinner plate; garnish with sprigs of

parsley.

 

PER serving: 379 CAL; 26 G PROT; 3 G TOTAL FAT (1 SAT.

FAT); 50 G CARB.; 0 MG CHOL; 28 MG SOD.; 4 G FIBER

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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