Vegetarian Jambalaya with Avocado

Vegetarian Jambalaya with Avocado

This dish is full of the great creole flavors that you know and love.  It's spicy, delicious and of course, vegetarian.

 

Omit the sausageless sausage to make this Jambalaya vegan and gluten free.

 

 

Makes 4 servings

 

Ingredients

4 Trader Joe's Sausageless Sausage

1 cup chopped yellow onions

1 cup chopped green peppers

1/2 cup chopped celery

1 cup chopped kale

2 garlic cloves, finely chopped

2 cups vegetable stock or water

28 oz can whole peeled tomatoes

1 cup white rice

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/2 tablespoon dried parsley

2 tablespoons olive oil

15 oz can black beans

1/4 cup green onions, chopped

1 avocado, chopped

Directions

Preheat a pan to medium heat.  Chop the sausageless sausages and place them in the pan with 1 tablespoon of olive oil.  Cook until the sausage pieces are browned.  Remove them from the pan.  We will add them to the jambalaya later.

Using the same pan, sautee the yellow onions, green peppers, celery, and garlic in 1 tablespoon of olive oil for about 5 minutes.  Blend the tomatoes until smooth.  Add them to the pan with the stock, rice, kale, and seasonings.  Mix everything together.  Bring it to a boil, cover and reduce the heat to low.  Simmer for 20 minutes.

Add the beans, green onions and browned sausageless sausage and cook, uncovered, for an additional 5 minutes.  Top with chopped avocado and serve.  Enjoy!