Photo by Gina Moore
Serves 6
2 tablespoons olive oil
12 ounces plant-based sausage, sliced
1 large onion, peeled and diced
3 stalks celery, peeled and diced
1 bell pepper (any color), cored, seeded and diced
4 garlic cloves, minced
2 tablespoons Cajun seasoning
1 teaspoon dried thyme
1 teaspoon smoked paprika
1½ cups long-grain white rice, uncooked
14.5-ounce can fire-roasted diced tomatoes
3 cups vegetable stock
2 bay leaves
15-ounce can kidney beans, drained
1 cup sliced okra
1 tablespoon Worcestershire sauce
Sliced scallions, for garnish
Chopped parsley, for garnish
In a Dutch oven over medium heat, heat oil and sauté sausage until browned, about 5 minutes. Remove and set aside. To the same pot, add onions, celery and bell pepper and sauté until softened, 5–7 minutes. Add garlic, Cajun seasoning, thyme and paprika and cook for an additional minute. Stir in rice to coat with spices. Add tomatoes, stock and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes until liquid is absorbed. Fold in sausage, kidney beans, okra and Worcestershire sauce. Let sit covered for 5–10 minutes. Discard bay leaves. Garnish with scallions and parsley before serving.
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What’s cooking at SCLiving.coop/food/chefbelinda
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