Tuesday, April 30, 2013

On My Hearth: Slow Cooker Creole-Style Jambalaya

It's getting warmer here in the Sunshine State, seems that Mother Nature is throwing some hot summer days into our typically-mild Spring weather.  I guess I should be turning toward lighter, cooler meals but this recipe called to me from the pages of Robin Robertson's slow cooker cookbook, and I just couldn't resist! 

Jambalaya is one of Chip's favorite dishes, one he enjoys cooking for himself, but he's yet to try a meat-free version, til now.  Please note that this is a Creole-style recipe and it bears little resemblance to the Cajun version found in the Big Easy.  The seasonings are similar, but the addition of bean, and minimal amounts of "meat" give it more of a stew or even chili-like consistency. 

Slow Cooker Creole-Style Jambalaya


Slow Cooker Creole-Style Jambalaya 


  • 1 link, vegan-style sausage such as Field Roast Mexican Chipotle Vegan Sausage, sliced
  • 1 large onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 3 cups cooked red kidney beans or 2 (15-ounce) cans beans, rinsed and drained
  • 1 (15-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, drained
  • 1 cup vegetable broth or vegetable bouillon cube dissolved in 1 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large bay leaves
  • 1/2 teaspoon Old Bay Seasoning
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon Tabasco hot sauce, plus more for serving
  • 1/2 teaspoon liquid smoke
  • Freshly cooked rice, for serving (not included in ingredient list or nutritional analysis)


1. Saute onion, bell pepper, celery, and garlic in a large non-stick skillet over medium-high heat, using cooking spray or a bit of vegetable broth to keep the veggies from sticking. You can also microwave vegetables with a couple tablespoons of water until soft, about 2 minutes.

2. Transfer the veggie mixture to a slow cooker; add beans, tomatoes, broth, thyme, paprika, cayenne, bay leaves, and Old Bay. Season with salt and pepper to taste. Cover, cook on low until tender, about 6 hours.

3. Just before serving, saute the sliced sausage in a non-stick skillet until heated through and lightly browned; add to the slow cooker along with the Tabasco sauce and liquid smoke. Taste and adjust seasonings if needed.

4. Serve over cooked rice of your choice with additional Tabasco on the table.

Serves 4 to 6; my nutrition analysis is based upon 6 servings 

Nutrition Info

  • Calories: 218.0
  • Fat: 3.0g
  • Carbohydrates: 37.4g
  • Protein: 12.6g  

Omni-Hubby says: Very good but spicy, tastes even better the next day!

VeganGyspy says: I agree. This was quite spicy, which I love, but am glad I served it over plain white rice and alongside bread to temper some of the heat.  It was even better as leftovers when the flavors had time to combine.  

You may be wondering why I'm not mentioning the skillet cornbread shown in the picture. Well, that's because we each had one slice and tossed the rest to the birds & squirrels. Yes, it was that bad. Despite repeated attempts, I have yet to find a really good vegan cornbread recipe. They all turn out dense and tasteless, not like the sweet, fluffy kind I'm accustomed to. If anyone has a tried & true recipe, please share! I'm growing desperate! 

In other news, I've decided to participate in a little photo challenge, details to come. 

Have a great day!

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