Tofurky Sausage Jambalaya



Juicy jambalaya served over rice


1C- Onions, diced
1/2C- Green Pepper, diced
1/2C- Celery, diced
2ea- Garlic clove, minced
1C- Vegetable stock, low sodium
1C- Water
2C- Tomato, can diced
5oz- Okra, frozen cut
2t- Cayenne pepper
1T- Oregano, dry leaf
1T- Basil, dry leaf
1t- Black pepper, ground 2C- Brown Rice, medium grain
1- 14oz package, Tofurky Italian Sausage
2- T Cornstarch


Using ½ the vegetable stock, heat a large saucepot over medium-high heat. Add onion, green pepper, celery and simmer for 4 – 5 minutes. Add garlic, the remainder of the vegetable stock, water, diced tomatoes and okra. Allow this to come to simmer. Add cayenne, oregano, basil, and black pepper. To thicken make a slurry with the cornstarch and a cold water mix.

Cook brown rice separately. Cool and hold for service. Heat heavy skillet and spray lightly with Pam or alternative cooking spray over medium high heat. Place Tofurky Sausage in skillet. Brown on all sides and turn frequently to keep from burning. Sausage is fully cooked, so just heat enough to caramelize outside. Allow to cool for a few minutes and cut into ½” dice. Fold into Jambalaya bring up to temp and serve over rice.

Makes 8 Servings
Amount Per Serving
Calories 227.9
Total Fat 7.2 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 453.1 mg
Potassium 571.4 mg
Total Carbohydrate 25.8 g
Dietary Fiber 7.0 g
Sugars 3.8 g
Protein 17.1 g