How to make Louisiana Jambalaya with Sauce De Persil

It’s Saturday again, and if you feel like something special for dinner tonight, why not follow this recipe from Louise Palmer Masterton, founder of Stem & Glory. The delicious cajun flavours will warm you, and it’s a great meal to share with family and friends.

Serves 4

Prep time 45 mins

Cooking time 15 mins

  • ingredients
  • 200g crosnes (chinese artichoke – quite rare, you can sub jerusalme artichokes or just leave out )
  • 250g white quinoa (or 500g cooked quinoa)
  • 200g tempeh chorizo (see below for marinade)
  • 200g marinated tofu
  • 200g sliced okra (you can sub with sliced sugar snap peas)
  • 2 red peppers
  • 2 cups vegetable stock
  • 1tbsp cajun spices (see recipe below)
  • 1tbsp smoked paprika
  • 1tsp salt
  • 75ml extra virgin olive oil

Method:

1.          If your quinoa isn’t already cooked, place 4 cups of water into a saucepan, adding bay leaf, 1 tbsp of salt and bring to boil. Once it has finished boiling add 250g of raw white quinoa and stir regularly for 15 minutes. Once cooked remove the bay leaf and strain.

2.          Julienne (slice thinly) the red peppers, slice the okra and wash the Crosnes and set aside.

3.          Dice the tofu and marinate in 1tbsp of Cajun spice mix (see below for recipe) and a 1 tsp of extra virgin olive oil. Stand for at least 30 mins.

4.          Slice the Tempeh into thick slices and apply the Chorizo marinate (see below for ingredients). Stand for at least 30 mins.

5.          Make your stock with 2 cups of boiling water mixed with 3 tbsp of vegetable stock powder or 2 vegetable stock cubes and mix well to dissolve. Set aside.

6.          Heat oil in a large frying pan over medium heat; cook and stir the tofu and tempeh until browned, about 5 minutes. Add the red peppers, crosnes and okra, cook and stir until slightly browned, about 2 minutes. Stir the cooked quinoa, Cajun spices and smoked paprika until all ingredients jumble together, about 3 minutes.

7.          Pour all the vegetable stock into the mix and stir for about 3 minutes.

8.          Place the dish into a large serving plate and garnish with Sauce De Persil (see below for ingredients)

Cajun Spice Mix

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 ½ teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (less if you don’t like heat)
  • 1 ¼ teaspoons dried oregano
  • 1 ¼ teaspoons dried thyme
  • ½ teaspoon chilli pepper flakes (more or less depending on how you like spicy!)

Chorizo Marinade

  • 200g tempeh
  • 1 tbsp white wine vinegar
  • ½ tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • ½ tsp smoked paprika
  • ½ tsp cayenne powder
  • ½ tsp sea salt
  • 1 tsp agave syrup

Sauce De Persil

  • 25 g chopped parsley
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp cold water
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt
  • mix all ingredients in a bowl or blend to puree

STEM & GLORY

Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients, 100% made on site. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  www.stemandglory.uk 

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