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.
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
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.
Chop the shallots, but they don’t need to be in overly small pieces. Big slices are fine too.
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.
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.
Dish out into good sized bowls and eat until your heart’s content. <3