Since the Tabasco sauce was still near the front of the refrigerator shelf from the New Year’s Hoppin’ John, it reminded me that I hadn’t made jambalaya in a long time. So before my sriracha sauce elbowed the Tabasco to the back of the fridge again, I thought I’d better make some. I decided on the Red Bean Jambalaya from 1,000 Vegan Recipes.

Beginning with the N’awlins “trinity” of onion, celery, and bell peppers, the spicy tomato-based sauce was simmering in minutes. The wonderful aroma wafted through the house and made me wonder why I waited so long to make it. In addition to the red beans, I added a few sliced vegan sausage links and, of course, the requisite Tabasco. Since I had some rice already cooked, I didn’t add any to the jambalaya, preferring instead to spoon the jambalaya over the rice. It really hit the spot in this cold weather.

Book Giveaway:

If you still haven’t snagged your copy of 1,000 Vegan Recipes, head on over to Vegan Appetite where Tami is giving away a copy of the book. Tami was a tester for 1,000 Vegan Recipes and shares her photos of some the dishes she made.