Cajun Julie’s Hybrid Vegetarian/Meat Jambalaya

 

My family is a hybrid family of vegetarians and meat-eaters so I have come up with meals that please both diets over the years. This jambalaya is one recipe that makes two dishes to satisfy two diets. This tasty dish called Cajun Julie’s Hybrid Vegetarian/Meat Jambalaya can be made as half vegetarian/half meat or all vegetarian or all meat. I make it half and half. It is a versatile dish that can feed a family composed of vegetarians and meat eaters. It’s one of my favorite recipes I’ve created!

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This recipe is so good! We love love love this recipe! I hope your family enjoys it as well. It’s easy-to-make and is delicous as a leftover.

 

 

Step One: Preheat the oven to 350 degrees.

Ingredients:

• 1 box of Zatarain’s™ Red Beans and Rice
• 2 T canola or corn oil
• 1/2 cup or 1 cup chopped onions (or 3 T dry minced onions)
• 1 chopped green bell pepper
• 1 chopped red pepper
• 3 cloves garlic, chopped
• 2 stalks celery chopped
• 1 carton mushrooms sliced
• 1/2 pound ground sausage, browned (optional, add for meat portions)
• 2 14-ounce cans petite diced tomatoes, undrained
• 1/2 t salt
• 1/4 t cayenne pepper (or chili powder)
• 2 1/2 cups  water or chicken or vegetable broth
• optional addition: shrimp

Instructions: How To Make It

1. Spray a glass 9×13 inch pan with cooking spray. Spread beans and rice packet evenly across the bottom of the pan.
2. In a saucepan, heat oil and saute onion, pepper, garlic, and celery until almost tender, add mushrooms last.

 

 

3. Spread the undrained diced tomatoes over the beans and rice.

 

4. Top diced tomatoes with cooked vegetables, spread vegetables evenly across the tomatoes.

5. Add the water or broth and salt and cayenne pepper (or chili powder) and stir.

6. Spoon browned sausage onto half of the pan if making vegetarian/meat combo dish and stir or push sausage into the mixture. Adding the meat last keeps it on one side of the pan.

7. Cover tightly with tin foil and cook for 1 hour. Serves 6.

 

 

Carefully dish up vegetarian dishes by scooping only in the meatless section of the dish. Refrigerate uneaten portions and heat to eat at a later time.

This is a delicious dish anytime of year, but it’s my favorite when it’s cold outside because it’s so warm and hearty with lots of veggies.

 

Related Posts:

Easy Sweet Bean Crockpot Vegetarian Chili and Jalapeno Chia and Pumpkin Seed Cheese Ball

and Amazing Marinating Secret Plus Marinated Balsamic Mushroom Cap Burger Vegetarin Recipe

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