Plant-Based
Jambalaya
So, your favorite plant-based restaurant
is far and away and maybe you feel like cooking at home—a meal that will last
you and your cell mate a couple of days. You'll want something sassy that is a
one-potter, and you can just keep that pot in the fridge and maybe even dip
your spoon in it late at night for the heck of it. Well, make a quick trip to a
whole-paycheck store (wear your mask, sanitize your rig and hands). Speed
through, get whatcha need, get back to the crib, and put it on. Takes about 20
minutes to get it together, and then you just let it cook itself, the old-fashioned
way, and you'll be off the hook for a couple of meals. Try it this way the
first time and adjust as you see fit. Use real animals if you wish; it's a free
country (except for them). Serve with a crisp Cougar Cocktail. You're welcome.
Ingredients
2
tbsp vegetable oil
1
pkg Delight Soy chicken nuggets, 9 ½ oz cut up
2
links Field Roast chipotle sausage, 8 oz cut up
1
½ cups diced onion
½
cup diced celery
1
cup diced green bell pepper
1
½ tsp Kitchen Witch Creole Crack Seasoning blend
2
toes fresh garlic, chopped fine
1
½ cups brown rice
2
tbsp tomato paste
2
tbsp diced green onion tops
2
tbsp chopped fresh parsley
3
whole bay leaves
1
tbsp Worcestershire sauce (optional)
3
cups water
Directions
In a heavy-bottom 6-quart pot on medium
to high heat, sauté the chicken, sausage, onions, celery, and garlic in the oil
until tender, 5-10 minutes. Lower the flame to medium. Add the Creole Crack
(Kitchen Witch Seasoning) and the rice and cook for 3 minutes, stirring
constantly. Add water, tomato paste, Worcestershire, parsley, and green onions
and mix thoroughly. Cover the pot and cook on the lowest flame possible, 30-45
minutes (check for doneness after 30 and decide). Remove from the heat,
uncover; do not stir. Let sit for 10 minutes (uncovered), pick out the bay
leaves, and then have at it! This can also be started on the stovetop and
finished in your oven (at 350 degrees). Any questions? Call me: 504-215-4936.
