55 minCook
  • 1 8oz package Daring Cajun Pieces, thawed
  • 1/4 lb fresh okra, sliced 1/4” thick (approximately 1 1/2 cups)
  • 3 tbsp olive oil, divided
  • 1 tbsp vegan butter
  • 1/2 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • jalapeño, seeds and veins removed, minced
  • 1 cup long-grain white rice
  • 1 tbsp cajun seasoning
  • 2 cups vegetable stock plus more, as needed
  • 1 14 oz can crushed tomatoes
  • 1 bay leaf
  • Salt and pepper
  • Torn parsley (for serving)
  • Thinly-sliced scallions (for serving)
  • Lemon wedges (for serving)
  • Hot sauce (optional; for serving)
Jambalaya Make a Chicken Jealous

Step 1

Preheat oven to 400ºF. Line a sheet pan with parchment paper, and toss the sliced okra with 1 tbsp olive oil and a pinch of salt. Distribute evenly on the prepared sheet pan and roast for 15 to 17 minutes, or until just beginning to crisp. Remove from oven and reserve in a small bowl.

sliced okra on sheet pan

Step 2

While the okra roasts, preheat a large nonstick pan with a tight-fitting lid over high heat and add 1 tbsp olive oil. When the oil is shimmering, add the thawed daring Cajun Pieces in a single layer. Sear for 3 to 4 minutes on each side, or until deep golden-brown and crisp at the edges. Remove to a cutting board, chop any larger pieces into bite-sized chunks and reserve.

Daring Cajun pieces in pan

Step 3

Turn heat to medium and add vegan butter and 1 tbsp olive oil. Add diced onion, celery, red and green bell peppers and season with a generous pinch of salt. Sauté for 8-10 minutes, stirring frequently until the vegetables have softened and are just beginning to brown.

Step 4

Add garlic, jalapeño, rice, and cajun seasoning to the pan. Sauté until fragrant, around 2 to 3 minutes, taking care not to burn the garlic. Add vegetable stock, crushed tomatoes, bay leaf, the reserved daring cajun pieces and okra. Stir to combine. Bring to a gentle simmer.

garlic, jalapeño, rice in pan

Step 5

Turn heat to low and cover. Simmer for 25 to 30 minutes or until the rice is tender, stirring every five minutes. If the mixture ever becomes dry, add 1/2 cup of stock at a time as needed.

Step 6

Once the rice is tender, discard the bay leaf and remove the pan from the heat. Taste and adjust for seasoning as needed with salt and pepper. Spoon into bowls and garnish with torn parsley, scallions and freshly cracked black pepper. Serve hot with lemon wedges and plenty of hot sauce.

Vegan chicken jambalaya