Mushroom Jambalaya

Eat the Change

Planning a cozy night in this New Year’s Eve? Try our mushroom jambalaya recipe. It’s one of our favorite easy meals to make for a special occasion, and our Hickory Smokehouse Jerky adds a delicious, plant-based richness to the dish. Have a safe and Happy New Year! 

Makes 4-6 servings 


  • 1 tsp olive oil 
  • 1 large onion finely diced 
  • 4 cloves garlic, minced 
  • 2 stalks celery, diced small 
  • 1 each red, green, and yellow bell pepper, diced small 
  • 1 15-oz can diced tomatoes, drained 
  • 1 tbsp tomato paste 
  • 1 pouch Eat the Change Hickory Smokehouse Mushroom Jerky 
  • 2 cups oyster mushrooms, cut into bite size pieces 
  • Beyond Meat sausage, slilced 
  • 2 tsp smoked paprika 
  • 2 tsp dry oregano 
  • 2 tsp creole seasoning  
  • 2 tsp dried thyme 
  • 1 tsp cayenne pepper 
  • 2 tbsp coconut amino acids 
  • 3 cups vegetable broth 
  • 2 cups long-grain rice 
  • Green onions, sliced for garnish 
  • Salt and ground black pepper to taste 

  1. Heat oil in large saute pan. Brown sausage and mushrooms. Add onions, garlic, celery, and peppers and sautee until onions are translucent and aromatic for about 3 minutes. Add tomatoes and tomato paste and sautee for another 3 minutes.  
  2. Add liquid amino acids, vegetable broth, and all seasonings. Taste and adjust seasonings as necessary.  
  3. Stir in rice and bring to a boil. Cover with lid and lower heat to medium-low and simmer for 20 minutes. Be sure not to remove the lid.  
  4. Turn off heat and allow to sit covered for 10 minutes. Remove lid and garnish with green onions. Enjoy!  

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