Sluttishly Vegetarian: Jambalaya

Jambalaya is usually a meaty dish, but this version uses vegetarian sausages and kidney beans to give flavour and texture for us non-meat eaters. "Jambalaya" means "jumble" and that's exactly what this is; a brilliant, thrown together one-pot dish that can take whichever vegetables and beans you happen to have. It's Louisiana's answer to paella, risotto or kedgeree, and just as comforting to serve up on a cold evening.

The only special ingredient you might need to buy is a jar of Cajun or Creole seasoning. I found some in Sainsbury's so you shouldn't have to trek too far for some. It adds a spicy, smoky, slightly dirty (in a good way) flavour. You can always make your own with smoked paprika, chilli powder, pepper, oregano and ground coriander.

Veggie Jambalaya (serves 2)
You will need:

• 1 red onion, finely chopped
• 1 red pepper, chopped
• 1 courgette, chopped 
• 1 garlic clove, crushed
• 2 veggie sausages, sliced into 1cm thick rounds
• 1 tsp paprika
• 1 tsp Cajun/Creole seasoning
• 160g long grain rice
• 500ml vegetable stock
• 1 tin of chopped tomatoes
• 1 tin of kidney beans

Make it!

1. Heat some oil in a large saucepan over a medium heat. Fry the onion, pepper, courgette and garlic until the vegetables are starting to soften - around 6-7 minutes.
2. Add the veggie sausages and leave them to brown for a couple of minutes, then sprinkle over the paprika and cajun seasoning. Stir briefly and marvel at how good those spices are.
3. Add the rice and vegetable stock, then the chopped tomatoes and kidney beans. 
4. Simmer for 30-35 minutes until the rice is tender and most of the liquid has been absorbed.