JAMMIN' VEGETABLE JAMBALAYA

Jammin' Vegetable Jambalaya image

Provided by Lifla

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons olive oil
1 large yellow onion, chopped
1 stalk celery, chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with their juices
1 1/2 teaspoons fresh thyme leaves, minced
1/2 teaspoon fresh marjoram, minced
1 teaspoon Tabasco sauce
1 teaspoon salt
2 cups water
8 ounces vegetarian sausage links or 8 ounces vegan sausage links, cut into 1-inch pieces
1 1/2 cups dark red kidney beans, cooked and drained or 1 1/2 cups dark red kidney beans, drained and rinsed
1 tablespoon fresh parsley, chopped
hot cooked long-grain rice

Steps:

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
Serve over hot rice.

Nutrition Facts : Calories 211.5, Fat 5.9, SaturatedFat 0.8, Sodium 1034, Carbohydrate 34.9, Fiber 9.3, Sugar 11.1, Protein 8.3