I have been testing out new recipes to add to this blog. I used a base recipe from John Besh out of New Orleans to get the correct flavors come through in the jambalaya. The recipe comes from “My New Orleans” cookbook but his recipe serves like 10-15 people, so I had to cut down the spices and the quantities of the vegetables to get the right consistency to the mix when it was done. I have substituted faux meats in this recipe to keep it vegan. I made jambalaya with a little extra cayenne pepper and should have cut back on it some. It was real good with the bread to put out fire that was burning my mouth.
My Anaheim pepper also had more heat than normal and that may have added to the heat factor in the dish. Every one in my family liked it and said the heat factor was just fine.
Jambalaya Stuffed Red Peppers
Bacon, Sausage Jambalaya Filling
6 slices vegetarian bacon slices, cut in 1” strips
6 patties vegetarian sausage, cut into chunks
1 large onion, diced
1 red pepper diced
1 Anaheim pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
1 ½ teaspoons thyme
3 bay leaves
2 Tablespoons smoked paprika
1 teaspoons cayenne pepper
1 ½ teaspoons celery seed
1 (14 oz) roasted tomatoes with basil
2 cups no chicken broth
1 cup jasmine rice
3 green onion chopped
2 Tablespoons olive oil
1 teaspoon brown sugar
2 Red peppers sliced in half and seeded
In a large pot, add olive oil, onions, peppers, celery,
garlic, veggie bacon and veggie sausage. Cook until sausage and bacon are
crispy and brown Add thyme, smoked paprika, brown sugar, cayenne and celery
seed. Cook for 1 minute. Add tomatoes and no chicken broth and jasmine rice.
Bring to a boil and then reduce to simmer for 25 minutes or until rice is done.
Add the green onions at the end and fluff with a fork.
Stuff the pepper halves with the jambalaya mixture and
put the peppers in a steamer basket. Steam for 25 minutes.
Best stuffed peppers I have ever had.
There will be leftover jambalaya for the next few days or
you can freeze it for another time. As
with all spicy foods they blend better for the next day.