This recipe combines Harissa roasted Vegetables (Aubergine, Courgette and Sweet Potato) with Meat-free Sausages and Harissa Spiced Rice to create a Moroccan twist on this classic dish.
I began making Jambalaya some years ago when I discovered what Jambalaya was - its one of those recipes names that instantly made me want to discover what it is. And I've made many Jambalaya's since and it is a staple recipe in our house.
This Jambalaya is similar to my first version years ago but as Jambalaya is a versatile dish, it can be mixed up a little so this recipe uses Meat-free Sausages and Roasted Vegetables which are cooked in Harissa Spice, giving this Jambalaya a Moroccan twist; one of my favourites!
For those of you who don’t know (and I didn’t until I did my research again), Jambalaya is a state dish with a Spanish and French influence which consists of meat and vegetables mixed with rice.
There are two traditional methods of Jambalaya, firstly Creole and secondly Cajun. This ‘Harissa Roasted Vegetable Jambalaya’ is more traditional of the Cajun method as it contains no tomatoes, which seems to be about the only difference, or maybe the meat used makes a difference but there is of course absolutely no meat involved here.
My Jambalaya recipe here uses Roasted Vegetables which are mixed in with the cooked rice right at the end of the cooking process. I used Courgette, Aubergine, Sweet Potatoes and Sundried Tomatoes which are my favourite Vegetables to use when making Moroccan inspired meals. They are tossed in Harissa Spice (a traditional Tunisian blend which I buy online) which is one of my favourite spice blends. The Vegetables are roasted in the oven right until the end of the rice cooking process, which means the dish should all come together nicely after about 40 minutes in total.
Along with the Roasted Vegetables, I also cooked some Meat-free Sausages in the oven which is a traditional addition to a Jambalaya. I don’t have a specific brand of Meat-Free Sausages that I love so I just find whichever Vegan ones are close to me at the time.
The remaining bulk of the dish is the Rice. This is cooked on the stove with a base of onion, garlic and peppers (classic), Harissa spice blend (you could also try a paste which is found in the supermarkets) and the rice which is cooked in stock until it is done, around 30-40 minutes when all the water has evaporated. The recipe should serve 4 servings and is also great to store in a tupperware for a few days as leftovers for lunch etc.
Harissa Roasted Vegetable Jambalaya Recipe
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tbsp tomato paste
- 2 tbsp harissa spice + 1 tbsp
- 1 courgette, diced
- 1 aubergine, diced
- 2 sweet potatoes, peeled and diced
- ½ cup sundried tomatoes, diced
- 6 meat-free sausages, cooked and sliced
- 2 cups wholegrain rice
- 3 ½ cups vegetable stock
- Pre-heat the oven to 375F/190C/Gas Mark 5.
- In a large mixing bowl add the courgette, aubergine and sweet-potatoes with two tablespoons of rapeseed oil and 2 tablespoons harissa spice. Place in the pre-heated oven and bake until roasted and golden, approximately 30 minutes.
- Also place the meat-free sausages in the oven and cook accordingly to the packets instructions.
- Whilst they are cooking, heat a tablespoon rapeseed oil or water in a large pan and add the onion and bell pepper and sauté until softened, approximately 10 minutes, then add the garlic cloves for a minute until fragrant and browned.
- Stir through the tomato paste, followed by a tablespoon harissa spice, then add the rice, give it a good stir and add enough water to cover the rice (in my pot I used approximately 3-3 ½ cups).
- Cook the rice for approximately 30 minutes or until softened and the liquid has been adsorbed.
- Check the vegetables and sausages and remove them from the oven.
- Stir through the sundried tomatoes and the roasted vegetables and cooked sausages.
- Serve this warm in four bowls, top with optional parsley and avocado if you wish.