Maya’s Jambalaya Recipe | Desert Botanical Garden

OPEN DAILY 8 A.M.|7 A.M. FOR MEMBERS WED. & SUN.

Serves six people.

Ingredients:

  • 2 Tablespoons Maya’s Cajun Kitchen Seasoning* or any creole seasoning
  • 1/4 Teaspoon Cayenne Pepper (optional)
  • 1 Teaspoon Paprika
  • 1/2 Yellow Onion
  • 2 Celery Stalks
  • 1 Green Bell Pepper
  • 3 Garlic Cloves
  • 1 Teaspoon Thyme
  • 2 Bay Leaves
  • 2 Cups of White or Jasmine Rice
  • 4 Cups of Chicken-less Stock or Vegetable Stock
  • 1/2 Can of Jackfruit
  • 3/4 Cups of diced Maya’s Andouille Seitan Sausage* or any vegan smoked sausage

Preparation of Ingredients:

Step 1: Chop yellow onion, celery, green bell pepper, garlic and thyme.

Step 2: Chop Maya’s Andouille Seitan Sausage into small bite sized pieces. Then set aside.

Step 3: Drain the jackfruit. Remove Jackfruitseeds. Shred the jackfruit until it looks like shredded chicken. Set aside.

Making the Chicken-less Stock:
* If you are using vegetable stock skip this step

Step 4: Add four cups water into medium sized pot along with 2 cubes of chicken-less stock and 1/2 teaspoon creole seasoning. Stir ingredients together. Let come to a simmer.

Preheat to medium high heat.

OK, let’s make Jambalaya.

Step 5: Add oil, chopped yellow onion, chopped celery, chopped green bell pepper and chopped garlic. Stir all ingredients together. Let sauté for 10 minutes.

Step 6: Add Maya’s Andouille Seitan Sausage, shredded jackfruit, rice, Maya’s Cajun Seasoning or any creole seasoning, paprika, cayenne pepper, thyme and bay leaves. Stir all ingredients together. Sauté for five minutes, stirring every few minutes.

Stir ingredients together.

Reduce heat from medium-high to medium-low heat.

Step 7: Add three and 3/4 cups chicken-less stock. Stir all ingredients together until well combined. Note – After step 7, do not stir your jambalaya during the cooking process as this will cause the rice to absorb all of the liquid and you will have to add more liquid which can result in undercooked or overcooked rice. Let the jambalaya cook.

Step 8: Cover sauce pan. Let simmer for 20 minutes. Do not stir your jambalaya.

Step 9: Turn off stove and let jambalaya sit for 5 minutes before stirring. This will allow the jambalaya settle. Once done you can stir and salt and pepper to taste. Serve and enjoy!

 

*Items can be order on Maya’s Cajun Kitchen at mayascajunkitchen.com.

Recipe courtesy of Chef Maya Bartlett, owner of Maya’s Cajun Kitchen. Follow her on Instagram at @mayascajunkitchen. 

Vegan Eatery (3)

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