I reworked my Smoked Sausage Jambalaya into a Red Bean Jambalaya with extra spices to compensate for the lack of sausage. Here’s why…
A couple weeks ago, we started eating less meat. Then over the weekend we watched Game Changers on Netflix, a documentary that makes a case for a whole food, plant-based diet. It points to (some) scientific research, and all sorts of pro-athletes who have thrived on the diet.
We’re not making any drastic changes, but I’ve started looking at my regular rotation recipes to figure out how I can reduce or eliminate the meat. We’re still using a little pancetta or bacon for flavor, chicken and beef broth, and I mean, yes, butter. It’s not no meat or animal products, just less. I’m curious to see what it’ll do my cholesterol levels.
That said, the holidays may not have been the best time to embark on this personal investigation. But, anyway.
When I make the sausage version, leftovers don’t languish in the fridge. And I’m proud to say, that was the case with this almost-vegetarian version. I upped the spices across the board and added both sweet and smoked paprika to the mix. And though it’s a small amount, I feel like a little bit of smoke is key to the flavor here.
Yes, I still used chicken broth, but you could easily use vegetable broth or water. It’s still a one-pot meal perfect for weeknight cooking.
Red Bean Jambalaya
I reworked my standard Smoked Sausage Jambalaya to fit our family's evolving eating habits, which lately means less meat.
Ingredients
- 1 c. diced yellow onion (~1 smallish onion)
- 2 cloves garlic, minced
- 1 stalk celery, cut into 1/2 inch pieces
- 1 red bell pepper, diced
- 1. T. olive oil
- 3/4 t. sweet paprika
- 1/4 t. smoked paprika
- 3/4 t. dried thyme
- 1 bay leaf
- 1/4 t. cayenne (or more to taste)
- 1/4 t. garlic powder
- 1/4 t. granulated onion
- 2/3 c. basmati rice
- 1 1/2 c. chicken broth (or vegetable broth, or water)
- 3/4 c. diced canned tomatoes, drained
- 1/2 t. kosher salt
- 1 15 oz. can kidney beans, drained and rinsed
Instructions
Heat the olive oil in a large, nonstick skillet over medium heat. Add the onion, celery and bell pepper and cook until the onions are translucent, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds to a minute.
Stir in the rice and mix until well-coated. Cook for 2-3 minutes, stirring occasionally.
Add the paprikas, thyme, bay leaf, cayenne, garlic powder, and granulated onion. Stir and cook for 1-2 minutes. Add the tomatoes and cook for 1-2 minutes more. Stir in the kidney beans.
Pour in the chicken broth and and raise the heat to medium high. Bring the mixture to a boil, then cover. Reduce heat to low and cook for 15-18 minutes until the broth is absorbed and the rice is cooked.
Season with additional salt and black pepper, to taste.
