This vegan take of the classic chicken & chorizo Jambalaya is indistinguishable from the real dish when using good quality sausage and chicken replacement.
Servings: 4 people
In a pan roast chicken and sliced chorizo sausages in 1 tbsp of olive oil until caramelised. Set aside.
Add the remaining 2 tbsp of olive oil, chopped onions and peppers to the same pan. Stir fry for 5-7 minutes.
Add all the spices and let them infuse the veggies for a couple of minutes, then add Worcester sauce, chopped tomatoes and rice.
Cover with boling water, add the stock and simmer for 20-30 minutes, stirring occationally.
Season with extra spices, salt and pepper, garnish with freshly chopped parsley and spring onion and serve immediately.
* I used store bought chorizo "shroomdogs" (from Sainsbury's, UK). Alternatively you can make your own sausages following my recipes:
- Italian Style Sausages (seitan based)
- Gluten Free Homemade Sausages
* The "chicken" pieces are the "No-Chick"'s (from the chain "Iceland", UK), which are identical to the ones from the brand "Oumph". Alternatively you can make a gluten free version of them following the recipe of my turkey(less) loaf.
Calories: 352kcal | Carbohydrates: 44g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Potassium: 637mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1573IU | Vitamin B12: 1µg | Vitamin C: 77mg | Calcium: 135mg | Iron: 3mg