My family is a hybrid family of vegetarians and meat eaters so I have come up with meals that please both over the years. 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. 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!
Preheat the oven to 350 degrees.
- 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)
- 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
Spray a glass 9×13 inch pan with cooking spray. Spread beans and rice packet evenly on the bottom of the pan.
In a saucepan, heat oil and saute onion, pepper, garlic, and celery until almost tender, add mushrooms last.
Spread the diced tomatoes over the beans and rice.
Top diced tomatoes with cooked vegetables, spread vegetables evenly across the tomatoes. Add the water or broth and salt and cayenne (or chili powder) and stir. Spoon browned sausage onto half of the pan if making vegetarian/meat combo dish and stir sausage into the mixture. Adding the meat last keeps it on one side of the pan. Cover tightly with tin foil and cook for 1 hour. Serves 6.
If you like hybrid vegetarian/meat recipes, try these as well. Just click the links.
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