Dia’s Quorn English Sausage Jambalaya

Posted by ♦***Admin--Dia***♦ on January 5th, 2009. Filed under: Old, Vegetarian.

OK, so Quorn English Sausage is probably not the first thing to come to mind, when you think, “Jambalaya”, but trust me with this recipe, the flavors permeate through the sauce and it all works out well. The word Jambalaya may sound like it would be complicated to make, but it is really simple.

3 Shallots
1 can of corn
4 Quorn English Sausages (or other vegetarian sausages)
3 cloves of garlic
1 cup of rice
2 cups of vegetable stock
Olive oil
1 440 gram jar of Dia’s Tomato Sauce
2 red chili peppers
1/2 cup of white wine

Chop the sausages in 1/2 inch pieces and put in a bowl.

Chopping Shallots

Chop the shallots, but they don’t need to be in overly small pieces. Big slices are fine too.

Garlic

Many people use a garlic press, and I even have one myself, but I find it easier to take an empty glass jar and crush the garlic after I peeled it.
Then chop the garlic into teeny tiny pieces.

Next sprinkle your frying pan generously with olive oil, and once heated start to fry the rice, garlic and shallots.
After a few minutes add the sausage and fry everything together for 5 minutes.
Mixing up the Jambalaya

Pour the entire jar of Dia’s Tomato Sauce into the pan, and continue stirring, but not too often.
When you feel like the liquid is running dry, start to pour the stock in the pan.
Corn for my Jambalaya

After about 10 minutes, add the corn and don’t bother straining it first. A little more liquid can’t hurt. :)
Next splash in the 1/2 cup of white wine, and make sure it is a dry white wine, not an extra fruity wine.
After another five minutes the jambalaya will have thickened enough to eat.

Jambalaya finished and looking yummy

Dish out into good sized bowls and eat until your heart’s content. <3

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1 Response to Dia’s Quorn English Sausage Jambalaya

  1. Michael

    I love these pics!!

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