• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

Vegan Sausage Jambalaya

21 October 2021 by Dominic Franks

This recipe for Vegan Sausage Jambalaya is part of a series of recipes I’ve developed with the lovely people at Quorn.  You can see this and more of the recipes I’ve worked on over at Quorn.co.uk

Jambalaya is a Creole and Cajun dish of French and Spanish influence, traditionally created using spiced sausage and vegetables mixed with rice. This dish is all about the spices; smoky paprika mixed with cayenne pepper, oregano, thyme and garlic and it’s capturing this flavour combination that allows us to easily create a vegan version, especially when we use the wonderful new Quorn Brilliant Bangers.

Much like its Spanish cousin the Paella, it can all be made in one pot which makes this dish a big hit at for all the family at mealtime.

For the cajun spice mix

  • 1 teaspoon salt.
  • 2 teaspoons garlic powder.
  • 2 ½ teaspoons paprika.
  • one teaspoon ground black pepper.
  • 1 teaspoon onion powder.
  • one teaspoon cayenne pepper.
  • 1 ¼ teaspoons dried oregano.
  • one and a ¼ teaspoons dried thyme.

For the Jambalaya

  • A little olive oil
  • 6 Quorn Vegan Brilliant Bangers – each sausage chopped into 4 pieces
  • 1 teaspoon smoked paprika
  • one onion – finely chopped
  • 1 pointed red pepper – thinly sliced
  • one yellow pepper – thinly sliced
  • 2 garlic cloves – crushed
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 1 x 400g can chopped tomatoes
  • 350ml vegetable stock

Cajun Spices

Let’s start with the cajun spike mix.  You can buy a ready-made spice mix but it’s so easy to put together with spices that most people will already have in their cupboards. I like to make up a small batch and then store it in an air-tight container so it’s always ready to use! Simply mix it all together in a bowl and then decant into a container.

Jambalaya

Now, let’s make the Jambalaya! I’m using my 30cm cast-iron shallow casserole dish with a lid, but any large frying pan will work. (If you don’t have one with a lid you can use a little foil to cover.)

Gently heat a little olive oil in your cooking pot and throw in the chopped Brilliant Bangers and a teaspoon of smoked paprika. Saute the bangers until their golden brown all over.  Use a slotted spoon to remove them and set them aside on a plate.

 Add the chopped onion to the pan and gently cook for 3-4 mins until soft and beginning to colour, then stir in the red pepper, garlic, and 1 tbsp of the Cajun seasoning. Cook the whole thing for a further 5 minutes.

 Stir the Brilliant Bangers back in along with 250g long grain rice. Add the chopped tomatoes and the vegetable stock. Cover and simmer for 20-25 mins until the rice is tender. Serve in the pan.

For more sausage recipes check out these on Dom in the Kitchen

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Vegetarian Tagged With: jambalaya, one pot meal, quorn, rice, sausages, spicy, vegan, vegan sausages

Previous Post: « chunky apple and blackberry pie
Next Post: halloween spider monster cupcakes »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Charlie DeSando says

    22 October 2021 at 4:30 pm

    Looks delicious and very colorful. Great presentation!!

  2. Crevasse says

    17 November 2021 at 1:40 am

    Delicious! I made a very few changes as I came into your site thinking I wanted a vegetarian chicken and sausage jambalaya. So I used 4 veg sausages and some Quorn fake chicken (called meatless pieces in the US). Also added a few stalks of celery, a little extra rice and 2 total cups of water/broth. Thanks for the inspiration!

    • Dominic Franks says

      18 November 2021 at 9:02 am

      OMG that’s so fab! I’m so pleased you made it and it tasted good. It’s such a favourite of ours. x

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital