Cajun Momma’s Red Smoke Plant-Based Jambalaya
Sugar, pull up a chair. I know what you’re thinking—”Momma, I’ve been making gumbo and jambalaya with sausage and chicken my whole life. I don’t know if I can do this plant-based thing.”
Listen to me: Yes, you can.
This recipe isn’t about learning a whole new way to cook. It’s about swapping one little thing. We’re going to use a simple little trick I call “Red Smoke” to make those plants taste just like the smokehouse sausage you grew up on. It’s so easy, the grandbabies can help you mix it. It’s so good, you’ll fool the meat-eaters at the potluck. And it’s all done in one pot, so you can spend less time washing dishes and more time with the people you love.
🤫 Momma’s Kitchen Secrets
1. The “Red Smoke” Trick (How we fool ’em)
Plant meat can taste a little “earthy” on its own. To hide that, we paint it with a mix of Smoked Paprika and Liquid Smoke. This gives it that deep, fiery red color and the smell of a hickory fire. When you sear it hard, it gets a crispy skin that snaps when you bite it, just like real Andouille.
2. The Rice Secret (No mush allowed!)
We use Ben’s Original Converted Rice. Don’t swap this out, baby. This rice has been steamed before it even gets to the bag, which means it won’t turn into mush in your pot. It stays fluffy and perfect every single time.
Group 1: The “Meat” & The Magic Glaze
This is the heart of the meal.
- ◻️ 1 pkg Beyond Sausage Hot Italian (Slice ’em into coins)
- ◻️ 1 pkg Beyond Chicken Pieces (Chop ’em small)
- ◻️ 2 tbsp Vegetable Oil (To make the paint)
- ◻️ 1 tbsp Smoked Paprika (Tier 1 Organic – Must be Smoked!)
- ◻️ 1 tsp Wright’s Liquid Smoke (Hickory flavor)
- ◻️ 1 tsp Tony Chachere’s No Salt (The green can, sugar)
Group 2: The Trinity (Our Veggies)
Can’t have Cajun food without ’em.
- ◻️ 3 Green Bell Peppers (Chopped up)
- ◻️ 1 Red Bell Pepper (For a little sweetness)
- ◻️ 1 White Onion (Chopped up)
- ◻️ 2 stalks Celery (Chopped up)
- ◻️ 5 cloves Fresh Garlic (Minced fine)
Group 3: The Flavor Pot
Everything else goes right in here.
- ◻️ 2 cartons Pacific Foods Veggie Broth (Low Sodium)
- ◻️ 1 tbsp Better Than Bouillon (No Chicken Base)
- ◻️ 1 tbsp Slap Ya Mama Low Sodium (Or your favorite blend)
- ◻️ 1 tsp OLD BAY Seasoning (Trust me on this one)
- ◻️ 2 Bay Leaves (Whole)
Group 4: The Rice & Roux
Simple staples.
- ◻️ 2 cups BEN’S ORIGINAL Converted Rice (Strictly enforced!)
- ◻️ 1/2 cup Crisco Vegetable Oil (For the roux)
- ◻️ 1/2 cup King Arthur Flour (For the roux)
Grab a big bowl. Mix your Oil, Smoked Paprika, Liquid Smoke, and Tony’s together until it looks like thick red paint.
Throw your sausage slices and chicken pieces in there. Get your hands in it! Toss it until every piece is coated in that beautiful fiery red glaze. It should smell smoky and delicious already.
Heat up your big skillet. Put that coated meat in there and let it sizzle. Don’t touch it for about 4 minutes! We want it to get dark and crispy.
When you see it getting blackened edges and a dark red crust, flip it over. Cook it a few more minutes, then dump all that meat and the tasty oil into your Crock Pot.
Don’t wash that pan! Add your flour and oil to the hot skillet. Whisk it for a few minutes until it looks like peanut butter.
Toss in your onion, peppers, and celery. Cook ’em for just 2 minutes to wake ’em up, then scrape it all into the Crock Pot with the meat.
Pour in your broth, bouillon, garlic, and spices. Give it a big stir. Cover it up and set it to High for 4 hours.
Go read a book, play with the grandkids, or just rest your feet. The pot does all the work.
About 30 minutes before you want to eat, cook your Ben’s Original Rice in your rice cooker or on the stove (just follow the box).
When the rice is done, gently fold it into the stew right before you serve. This keeps the rice nice and fluffy so it doesn’t get mushy. Serve it up in big bowls with some green onions on top!