A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. Heat the oil in a heavy-based flameproof casserole dish on vegan jambalaya medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don’t stick.
Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate. Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more. Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir.
Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins. Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour. Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Stir in the parsley and serve hot.
RECIPE TIPSSIGN UP TO OUR HEALTHY DIET PLAN This recipe is part of our free Healthy Diet Plan. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat. Classic recipe is not vegan and is made with some meat or seafood, veggies, and rice, but I’ve made a plant-based version using chickpeas and beans instead of an animal-based protein. I used to sautée my veggies in water and then I added tahini along with the legumes, but I prefer to sautée my veggies in oil now and I also omit the tahini.