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Jambalaya with Vegetarian Sausage

Source of Recipe


Internet



List of Ingredients



• 4 Tbsp olive oil (divided)
  
• 1 medium onion, finely chopped (1½ cups)
  
• 2 ribs celery, chopped
  
• 1 small green pepper, chopped (1¼ cups)
  
• 1 Tbsp finely chopped garlic
  
• 1 Tbsp Cajun seasoning
  
• 1 cup uncooked long-grain rice
  
• 1 (14.5-ounce) can diced tomatoes, drained
  
• 1¾ cups vegetable broth
  
• ¼ cup water
  
• 1 bay leaf
  
• 2 vegetarian sausages (such as Tofurkey kielbasa), about 7 ounces
  
• Salt and freshly ground black pepper
  
• Tabasco sauce
  
• ½ cup chopped pimento-stuffed green olives
  






Instructions



1. In a 3-quart saucepan with lid, heat 2 tablespoons of the olive oil over medium-high heat until hot. Add the onion, celery, and green pepper and sauté the rice for about 1 minute or until the rice is hot and every grain is coated with oil. Stir in the tomatoes, broth, water and bay leaf; stir well. Bring to a simmer over medium-high heat; cover, reduce heat to low and simmer for 20 minutes.
   
   
2. While the rice is cooking, cut the sausages into ½-inch slices. Heat the remaining tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the sausage and sauté until brown and crisp, about 3 minutes. Turn with tongs and continue to cook until the sausage is brown on the second side, about 2 minutes more. Remove the sausage and set aside.
   
   
3. When the rice is done, season with salt, pepper and Tabasco sauce. Gently fold in the green olives. Serve the rice mixture topped with the sausage slices.
   
   Makes 4 servings.
   
   ............
   
   PER SERVING
   
   Calories: 487 (43% from fat)
   Protein: 18.3 g
   Total fat: 23.4 g
   Saturated fat: 2.9 g
   Cholesterol: 0
   Sodium: 2,098 mg
   Carbohydrates: 52.6 g
   Dietary fiber: 7 g