Tofurky Sausage Jambalaya

This recipe was created by Chef Justin Cassidy at Harvard University during one of our products trainings.

Click here to view and print the PDF version of this recipe.

Servings: 16
Serving Size: 8 ounces

Ingredients

1 quart Brown rice
1 pint Vegetable broth
4 Tofurky kielbasa, sliced on the bias
4 Tofurky Italian sausage, sliced on the bias
1 cup Black beans, canned
2 Jalapenos, minced
1 pound Bell peppers, 1/2” dice
1 pound White onion, 1/2” dice
2 tablespoons Fresh oregano, chopped
2 pounds Crushed tomatoes, canned
2 tablespoons Garlic, minced
1 tablespoon Parsley, chopped
1 teaspoon Cayenne pepper
1 teaspoon Salt
1 teaspoon Black pepper, ground
1 teaspoon Cajun seasoning
1 teaspoon Chili powder
1 teaspoon Ground cumin

Preparation

1. Par cook brown rice and then cool.
2. Sauté jalapenos, bell peppers, onion until tender. Add spices & garlic continuing to sauté until very fragrant.
3. Add Tofurky kielbasa & Italian sausage cooking until lightly browned.
4. Add brown rice, black beans, vegetable broth and crushed tomato. Stir well and bring the entire mixture to a simmer.
5. Continue to cook until liquid is absorbed. Season to taste and serve.

Nutrition information

Calories: 258 Total Fat: 7.2 Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 544mg Carbohydrate: 30g Fiber: 6g Sugar: 6g Protein: 18g