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JAMMIN’ JAMBALAYA

JAMMIN’ JAMBALAYA
JAMMIN’ JAMBALAYA

We’ve said it before and we’ll say it again - rice is awesome. It traverses flavours, cultures and cuisines. Sweet, savoury, hot, cold - rice is consistently delicious. This dish is no exception.

Jambalaya is a popular Creole dish that has roots in Mediterranean and African cuisines. It’s full of spices that give it a rich, complex flavour that tantalises one’s tastebuds, as well as providing a range of antioxidants. The jackfruit and sausages make it super hearty, so it’s a perfect warming dish on these cold evenings. Make sure to try this, it’s delicious!!

Ingredients
Method

Ingredients

  • 2 x vegan sausages
  • 1 x 400g tin young green jackfruit in water or brine
  • 4 sun-dried tomatoes, plus 1 tbsp oil from the jar
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 celery stick
  • 3 garlic cloves
  • 10 sprigs fresh thyme
  • 2 x 250g bags microwaveable brown basmati rice
  • 1 lime
  • 2 tsp smoked paprika
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 x 400g tin cherry tomatoes
  • 200ml water
  • 1 bay leaf
  • 1⁄2 tsp hot sauce(e.g. Tabasco), plus extra to taste
  • 4 spring onions
  • 5g fresh parsley leaves
  • salt and black pepper

Method

  1. 1.

    PREHEAT OVEN TO 180°C | LINE A BAKING TRAY WITH PARCHMENT PAPER | FINE GRATER OR MICROPLANE | LARGE SAUCEPAN


    First, prep the ingredients | Place the vegan sausages on the lined baking tray, put the tray in the oven and cook for 20 minutes | Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper, then roughly chop | Thinly slice the sun-dried tomatoes| Peel and finely dice the onion | Trim, halve and core the peppers and cut them into 2.5cm chunks | Trim and thinly slice the celery | Peel and grate the garlic | Remove the thyme leaves from the sprigs | Cook the rice following the packet instructions | Cut the lime in half


    Fire up the hob and start cooking | Warm the sun-dried tomato oil in the large saucepan over a medium heat | Add the onion and a pinch of salt and cook, stirring, for 4–5 minutes | Add the celery and stir for 2 minutes | Add the garlic and stir for 1 minute | Add the sun-dried tomatoes and stir for 1 minute | Add the pepper chunks and stir for 2–3 minutes


    Add the smoked paprika, thyme, cayenne pepper and oregano to the pan and stir for 1 minute to coat | Add the jackfruit and stir gently for 3–4 minutes | Add the tomato purée and stir for 1 minute | Stir in the tinned tomatoes | Add the water to the empty tomato tin and add it to the pan | Add the bay leaf, turn the heat down to low and simmer for 10 minutes, stirring occasionally


    Now, make the finishing touches and serve | Take the sausages out of the oven and cut them into 2cm-thick slices | Add the sausage slices and hot sauce to the pan and gently fold them into the jambalaya| Add the rice to the pan and fold it into the sauce | Thinly slice the spring onions and add half of them to the pan | Squeeze in the lime juice and fold the juice and the spring onions into the jambalaya | Taste and season to perfection with salt and lots of pepper | Plate up the jambalaya, garnish with the remaining spring onions and the parsley, and serve