Jambalaya

Each year in the depths of winter, I find myself gravitating towards Southern inspired dishes.  I’m not really sure why, as I’ve never been to the American south, but during the cold months I crave that warmth and comfort that cajun-creole dishes inspire.

We used this recipe but made a few tweaks.  We substituted the vegan chorizo for sliced Tofurky Italian sausages, and substituted the “chicken” strips for a can of red kidney beans.  We topped our bowls with a drizzle of hot sauce to crank it up a notch.  Wow, this was delicious and really stick-to-your-ribs filling.  We’ll definitely make this again and again.  Next time I think I’ll brown the sausage in a little oil and stir in right before serving, as it kind of got broken up during cooking.
This is just a simple weeknight dinner I had one night when Trevor was working late.  A Mediterranean inspired salad with leftover pita chips I posted about earlier, some cucumber slices and dressed with lemon, a drizzle of tahini, salt and pepper.  The toasted bagel has Tofutti cream cheese and cucumbers.  Oh, and a couple almond-stuffed olives for good measure.  Yum!
– Crystal

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