VeganMoFo: Caribbean Jambalaya

This is one of my most favorite meals of all time. It is an adaptation of my friend Carrie’s recipe and it is so tasty, spicy, sweet and filling that I want to encourage you to try it.

2 spicy sausage links (I use Isa’s recipe)

1 large onion, diced

6 cloves garlic, chopped

1 large red pepper, seeded and chopped

2 jalapenos, seeded and chopped

1 can crushed pineapple

1/2 tsp curry powder

1/2 tsp cumin

1 mango, diced

2 cups mango juice

1 handful of cilantro, chopped

salt & pepper to taste

This is a dish that I usually do the prep while I am cooking (I chop the onion while cooking the sausage  and do the peppers while the onion is going) so times are not exact.  Make or buy the sausage ahead of time and start the rice or other whole grain first.

Fry sausage in 1/2 tablespoon olive oil until brown.  Remove from pan. Saute the onion on medium high heat in the same pan you used for the sausage for about two minutes. Add red pepper, jalapeno and then garlic and sautee for two more minutes. Add two cups of juice (and the juice from the canned pineapple).  Reduce for 5 minutes. Add sausage back in.  Cook for 3 minutes. Add pineapple and cumin, and curry powder.  cook for 5 minutes. Add mango, cilantro, and salt.  Cook for 1 minute and taste for seasonings. Serve over rice.

6 thoughts on “VeganMoFo: Caribbean Jambalaya

  1. virtuallyannette

    I surfed on over from the veganmofo feed, and this looks really yummy! One question, though…I’ve wanted to make those sausages but I haven’t because I don’t have a steamer… do you think I could use a regular veggie steaming basket (one of those collapsible ones) and stand them on end? Or, could those sausages be baked? If you have any ideas and could let me know, that would be awesome.

  2. lazysmurf Post author

    virtuallyannette- You can use your metal steaming basket for sure. Just get a large pot and put an inch of water into it and add the steamer basket. Lay the sausages flat but stack them up horizontally, it is fine if they are touching because the foil will keep them separate. As long as you have a tall enough pot I think you should be able to fit the whole recipe in. I think I read that baking them works but the texture doesn’t turn out as good.

    I got one of those big steamers to replace my little metal one when the little for fell of and I got a cool, giant bamboo one at an Asian supermarket for just a couple dollars so keep an eye out.

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